Red Gold Pro Fisherman Todd Hollowell discusses fishing in Indiana and how to catch and prepare fresh fish in Indiana. Plus make sure you try this Pro Fisherman’s Fast and Fresh Fish Tacos and Ceviche!
•2 pounds fresh (firm fleshed) fish, cut into ½ inch pieces, completely deboned
•1 cup fresh squeezed lime juice
•2 cups fresh squeezed lemon juice
•1 cup fresh squeezed orange juice
•1 (14.5 ounce) can RED GOLD® PETITE DICED TOMATOES with GREEN CHILIES, drained
•1 small red onion, diced
•1 bunch cilantro, chopped
•Salt and black pepper to taste
•2 large avocados, diced
•2 cucumbers, diced
•Tortillas or tortilla chips
NUTRITIONAL FACTS PER SERVING
Calories 60, Fat 5g, Trans Fat 0g, Cholesterol 5mg, Sodium 200mg, Carbohydrate 3g, Fiber 0g, Protein 1g,
Vitamin A 6%, Vitamin C 4%, Calcium 0%, Iron 2%
RED GOLD CEVICHE
MAKES 8 SERVINGS
PREPARATION TIME: 15 MINUTES t
MARINATING TIME: 4 HOURS
•In a glass or ceramic casserole dish place fish, lime juice, lemon juice and orange juice covering fish with juices. Marinate for 2 hours.
•Add RED GOLD® PETITE DICED TOMATOES with GREEN CHILIES, onion, cilantro, salt and black pepper. Stir to combine and marinate for 2 more hours; to give time for the flavors to blend.
•Just before serving add avocado and cucumber. Serve with heated tortillas for ceviche tacos or with tortilla chips.
•Option: Use 2 to 3 pounds of cooked shrimp that has been peeled and deveined, instead of the fresh fish.
•1 pound white flaky fish, bass
•2 tablespoons vegetable oil
•Juice from 1 lime
•1 tablespoon ancho chili powder
•4 garlic cloves, minced
•1 tablespoon chipotle hot sauce
•1 tablespoon Mexican oregano
•1 (14.5 ounce) can Red Gold® Petite Diced Tomatoes W/Lime Juice & Cilantro, drained
•2 cups shredded cabbage
•1 jalapeno pepper, minced
•¼ cup fresh chopped cilantro
•8 flour tortillas
FAST & FRESH FISH TACOS
MAKES 4 SERVINGS
PREPARATION TIME: 15 MINUTES t COOKING TIME: 10 MINUTES
1. Preheat grill, or grilling pan, to medium-high heat. Place fish in a medium size bowl. In a separate bowl, whisk together the oil, lime juice, ancho chili powder, chipotle hot sauce, garlic and oregano; pour over the fish. Let marinate for 15 to 20 minutes.
2.Meanwhile, in a bowl mix together RED GOLD® PETITE DICED TOMATOES with LIME JUICE & CILANTRO, cabbage, jalapeno and cilantro.
3.Remove fish from marinade and place onto the hot grill or grill pan. Grill the fish for 4 minutes on first side and then flip for 30 seconds and remove. Let rest for 5 minutes; then flake the fish with a fork.
4.Place tortillas on the grill or grill pan and heat for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the following garnishes: chopped cilantro, salt, black pepper, hot sauce, sour cream or thinly sliced red onion.