Sunday, January 24, 2010

Fresh Fish Tacos

Our good friend, Adam, is a Florida Sportsman who enjoys the hunt and sharing his captures with friends. Recently, he caught an African Pompano off the coast of Palm Beach. The African Pompano is a large fish normally found off oceanic islands. It is a white, fleshy fish and is excellent table fare. He graciously brought us a couple of filets.

When we opened the package of filets, they smelled just freshly caught from the salty ocean. The smell made me develop a craving for fresh fish tacos, which brings back many fond memories. In preparation, I coated them in panko breadcrumbs and sautéed them in canola oil for a minute or two on each side. They took about 10 minutes for 10 fish "fingers".

I prepared all the fixings to go with the tacos including strips of cabbage, chopped tomatoes, sweet baby peppers, onions, grated cheddar cheese, hot sauce and sour cream. We used warmed soft flour tortillas. Adam brought a delicious chipolte ranch dressing to go with the tacos, which kicked them up a few notches.

The fish tacos paired perfectly with this crisp and dry 2008 Spy Valley Sauvignon Blanc. The New Zealand Sauvignon Blanc is from their Marlborough vineyard. The wine is a classic Marlborough Sauvignon Blanc with an intense bouquet of grapefruit followed by flavours of guava and passion fruit.


  1. That sounds awesome, is mahi traditionally used for for the tacos ??

  2. Chris- I am not sure what they traditionally use. good luck on fish taco journey