Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.
With Cinco de Mayo only cinco days away, it's time to get grilling. I'm making Fish Tacos, with a little help from Carolina Classics Catfish. They farm raise their catfish in freshwater pounds tempered by the Gulf Stream in North Carolina, free of antibiotics resulting in a delicious mild, pink-white fish.
2 Outdoor Gourmet Cedar Grilling Planks
4 Carolina Classics Catfish Filets (any white fish)
¼ c. Bill Baron’s Tequila Lime Spice
1 TBS. Butter, melted
½ head of Green Cabbage, thinly sliced
Litehouse Jalapeno Ranch #16870
1 1/2 oz. Tequila (Hornitos or better)
1 1/2 oz. Agave Syrup
1 to 1 1/4 oz. of lime juice
Salt for the rim of the glass
5 cubes of ice, cracked in half
First: Soak 2 Outdoor Gourmet Cedar Grilling Planks in water for 1-8 hours; the longer the better! Preheat grill to 350-375°.
Next: Rub catfish with tequila lime spice, then place seasoned catfish on soaked plank. Add to grill and close the lid and allow to smoke and smolder for 7 minutes or so.
Then: Lift grill lid and brush fillets with melted butter. Close lid for another 7 minutes or so.
**If the planks catch fire, which they often do, DON’T PANIC. Just spirtz the with H20 and keep on plankin’.
Finally: Carefully remove from grill. Serve atop warm tortilla, with cabbage, fish, Litehouse jalapeno ranch and a wedge of lime. Guacamole, salsa, and other toppings are optional.
Shake all the ingredients in Mason Jar with the lid tightly secured until the exterior frosts. Salt rim of glass and strain mixture into glass over rocks. Garnish with slice of lime.