Guardian Of The Gulf

Don't Worry Beach Happy!

(Scroll down to "The Playlist" and hit play before reading... works better that way!)

Ain't going back... We like the way it feels down here. And, prefer to be addressed as Guardian of the Gulf (not a Beach Bum). 

Ah summer is leaving us in its rearview mirror. The end of the beach trips, summer vacations and alas... seersucker. What's a person to do? 

Well, we say hang in there sunshine and have us one last hurrah in celebration of the sea. How about some Smoky Fish Tacos, Summer Sangria and tunes that will make you think of the sound of the waves and smell of suntan lotion? Sounds good to us. 

Don't worry... the pots are on!

The Plate... 

Grilled Fish Tacos/Smoky Slaw

So easy, so fresh tasting and oh so smoky. The smoky slaw Mahi Mahi tacos are a nice twist on the basic tacos. The grilled fish is nice and crisp, with the smokiness of the slaw topped off with the freshness of the lime and cilantro... makes you feel like you're right back at the beach. 

What you need...

For the Tacos-

1 lb of Mahi Mahi 

1/4 cup canola oil

1 lime / juiced

1 tbsp ancho chili powder

1 jalapeno / chopped

1/4 cup chopped cilantro

8 flour tortilla

For the Slaw-

1 lb green cabbage / cored and shredded

1/4 lb of purple cabbage / cored and shredded

1/2 cup mayonnaise

1 tbsp cider vinegar

1 tbsp horseradish

1 tbsp sugar

2 tsp fresh lemon juice

1 tsp course sea salt

1 tsp fresh ground pepper

1 tsp celery seed

What you do...

For the Tacos-

Preheat your grill to medium-high heat. 

Place the fish in a bowl.

Whisk together the oil, lime juice, ancho, jalapeño, and cilantro and pour over the fish. 

Let marinate for 15-20 minutes.

Remove the fish from the marinade and place on the grill, flesh side down.

Grill the fish for 4 minutes then flip for 30 seconds and remove. 

Let it rest for a couple of minutes then shred the fish with a fork and set aside.

Place the tortillas on the grill for 20 seconds. 

Take off the grill, fill the tortillas with fish and top with the slaw.

Garnish with a little cilantro and lime.

For the Slaw-

With your grill on medium-high heat, toss 1 cup of wood chips on the coals.

Mis together the green and purple cabbage and place in aluminum foil.

Put on the grill away from direct heat.

Smoke the cabbage for 15 minutes.

Remove from the grill and let it cool.

Transfer to a large mixing bowl and combine with the mayonnaise and rest of the ingredients.

The Playlist... 

Guardian Of The Gulf

A few tunes to "tide" you over from some of the new kids on the shore. 

Guardian Of The Gulf

The Bar... 

Summer Sangria

What you need... 

1 bottle of pinot grigio

1 lemon and 1 lime / thinly sliced

12 mint leaves

4 tbsp agave nectar

What you do...

Muddle the mint in the bottom of a pitcher.

Add the citrus then pour in the wine.

Stir in the agave and let sit in the fridge for at least on hour.

Being A Guardian Is Serious Business...

Somebody's Gotta Do It!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!