Use a firm, mild white fish that holds together in the pan: redfish, red snapper, black drum or mahi all work. Have everything else ready before the fish goes in, slaw dressed, crema stirred, tortillas warm, because the fish takes six minutes and is best straight out of the skillet.
Cold Water
Grand Isle Hook Set Sauce
What you need
- 1 1/2 lb firm white fish (redfish, snapper or mahi), cut into 4 pieces
- 2 tbsp Cold Water
- 2 tbsp neutral oil
- 3 cups shredded green and red cabbage
- 2 limes
- 1/2 cup sour cream or Mexican crema
- 1 tbsp Grand Isle Hook Set Sauce, plus more for the table
- 12 small corn tortillas
- 1 avocado, sliced
- A handful of cilantro, chopped
- Pickled red onion (optional)
How it goes
- Make the slaw first: toss the cabbage with the juice of one lime and half the cilantro and let it sit while you do everything else. It softens a little and stays crunchy.
- Stir the sour cream with the Hook Set and a squeeze of lime. Taste it and add more Hook Set if you want it louder.
- Pat the fish dry and season both sides with the Cold Water, pressing it in so it stays put.
- Char the tortillas over a gas flame or in a dry skillet for 20 to 30 seconds a side, then stack them in a clean towel so they stay warm and soft.
- Heat the oil in the cast iron over medium-high until it shimmers, about 425F. Lay the fish in, best side down, and leave it alone for 3 to 4 minutes, until it lets go of the pan on its own.
- Flip and cook 2 to 3 minutes more, until it flakes and reads 145F in the thickest part. Break it into big pieces right in the pan.
- Build the tacos: fish, slaw, a spoonful of crema, avocado, onion and the rest of the cilantro, with lime wedges and the Hook Set on the table.
Worth knowing
- If the fish sticks, it is not ready to flip. Give it another 30 seconds and it will release.
- Two tortillas per taco hold up better, the way the taco trucks do it.
- Shrimp work the same way: 2 minutes a side in the hot pan and no more.
Pit note. Fish goes in the pan last, after the slaw, the crema and the tortillas are ready. It is done in six minutes and it will not wait for you.
