Jeremy Torres brought the black drum, Joe brought the Blackstone. Fresh salsa verde does the rest.
Blackened Black Drum Tacos with Fresh Salsa Verde
Guest: Jeremy Torres (Fishing Guide)
Ingredients
- For the Fish:
- Fresh Black Drum fillets, cut into chunks
- Paul Perdomo blackening seasoning
- Butter
- Olive oil
- For the Salsa Verde:
- Tomatillos
- White onion
- Fresh cilantro
- Garlic
- Chili pepper, with seeds
- Lime juice
- Avocado oil
- Salt
- Splash of water
- For the Tacos:
- Fresh flour tortillas
- Shredded purple cabbage
- Lime wedges
Instructions
- Cover the black drum chunks in blackening seasoning.
- Sear in butter and olive oil on the Blackstone over high heat, 1.5–2 minutes per side, pressing down to build a crust.
- Blend the tomatillos, onion, cilantro, garlic, chili pepper, lime juice, avocado oil, salt, and a splash of water into a salsa verde.
- Griddle the tortillas.
- Build tacos with shredded cabbage, blackened black drum, salsa verde, and a squeeze of lime.
