Frankenfish Tacos

Name: Frankenfish Tacos
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 6 tacos
Ingredients: 1/4 cup white vinegar; 2/3 tablespoon dried oregano; 1/2 tablespoon crushed red pepper; 1/2 tablespoon kosher salt; 7 cloves garlic, peeled; 1 1/2 bunches fresh flat-leaf parsley, stemmed; Juice of 1 fresh ripe lime; 3/4 cup extra-virgin olive oil; One 12-ounce skinless fillet snakehead, sliced into 1-inch-thick slices; 4 1/2 ounces onion, small dice; 2 ears corn, grilled until blistered, kernels removed; Juice of 2 ripe limes; 1 jalapeno, seeded and finely diced; 1/4 bunch fresh cilantro, stemmed and roughly chopped; Kosher salt; 1 1/2 cups mayonnaise; 1/8 cup sugar; 1/8 cup white vinegar; 1 1/2 tablespoons chipotle in adobo, pureed; 1/2 tablespoon fresh lime juice; 1/2 head cabbage, shaved; Canola oil, for cooking fish; Kosher salt; Grilled 6-inch tortillas, for serving; Fried sweet potato sticks, for serving; Lime slices, for serving

Getting reviews...

Level: Easy
Total: 20 min

Prep: 15 min
Cook: 5 min

Yield: 6 tacos

Level: Easy
Total: 20 min

Prep: 15 min
Cook: 5 min

Yield: 6 tacos

Ingredients

Chimichurri Marinade:

1/4 cup white vinegar

2/3 tablespoon dried oregano

1/2 tablespoon crushed red pepper

1/2 tablespoon kosher salt

7 cloves garlic, peeled

1 1/2 bunches fresh flat-leaf parsley, stemmed

Juice of 1 fresh ripe lime

3/4 cup extra-virgin olive oil

One 12-ounce skinless fillet snakehead, sliced into 1-inch-thick slices

Grilled Corn Salsa:

4 1/2 ounces onion, small dice

2 ears corn, grilled until blistered, kernels removed

Juice of 2 ripe limes

1 jalapeno, seeded and finely diced

1/4 bunch fresh cilantro, stemmed and roughly chopped

Kosher salt

Slaw:

1 1/2 cups mayonnaise

1/8 cup sugar

1/8 cup white vinegar

1 1/2 tablespoons chipotle in adobo, pureed

1/2 tablespoon fresh lime juice

1/2 head cabbage, shaved

Canola oil, for cooking fish

Kosher salt

Grilled 6-inch tortillas, for serving

Fried sweet potato sticks, for serving

Lime slices, for serving

Directions

For the chimichurri marinade: Combine the vinegar, oregano, crushed red pepper, salt, garlic, parsley and lime juice in a food processor. Slowly add in the olive oil while blending.
Cover the snakehead with the desired amount of chimichurri marinade and refrigerate while preparing the Slaw and Grilled Corn Salsa.
For the grilled corn salsa: Combine the onions, corn, lime juice, jalapeno and cilantro in a mixing bowl and season with salt. Taste and adjust the seasoning as necessary.
For the slaw: Whisk together the mayonnaise, sugar, vinegar, chipotle and lime juice in a bowl until combined. Slowly add the slaw mix to the cabbage until desired consistency is reached. If you would like more heat, add more chipotle puree.
For assembly: Heat a saute pan over high heat and coat with oil. Once the pan is hot and the oil slides freely across the pan, place the snakehead in the pan and sprinkle with salt. Cook until tender to the touch and the fish begins to flake when pushed with a spatula. This fish cooks extremely fast!
Place the grilled tortillas on a plate and top with the snakehead, Grilled Corn Salsa, Slaw and fried sweet potato sticks. Garnish with lime slices.

Cook’s Note

If snake head is not available, it can be substituted with blue catfish, another invasive fish widely available in markets or any other white fleshed fish.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Chef Chad Wells, Alewife