Photo Credit: Ingrid Pape-Sheldon & Video Credit: Georgio Brown Productions
Complete Recipe Below Video!
Check out Duke & Executive Chef “Wild” Bill – How To Make Rockfish Tacos!
Taken from Duke’s NEW Cookbook,
Rockin ’ Rockfish Tacos Makes two tacos
This is, by far, the biggest flavor bomb on Duke’s menu. If you are looking to blow away your guests with juicy flavor, this is it. The combination of the Thai One On Sweet Chili Sauce, Mango Tango Chutney and the sharp white cheddar will have your taste buds dancing.
Ingredients
9 oz Wild Alaska Rockfish fillet
4 Tbsp Thai One On Sweet Chili Sauce (see below)
2 Tbsp Let’s Be Clarified Butter (see below)
2 gordita-style flour tortillas
2 Tbsp Mango Tango Chutney (see below)
¼ cup grated Tillamook Extra Sharp cheddar cheese
½ cup Crunchy Slaw Fusion (see below)
2 Tbsp grated carrots (optional)
5 cherry tomatoes, halved
6 Tbsp Dukecumber Pico de Gallo (see below)
2 Tbsp Tickle Me Tequila Lime Aioli (see below)
¼ cup Sultry Salsa (see below)
16 Penny’s Salsa Corn Tortilla Chips (for scooping)
Directions
Fillet Rockfish using the deep-skin method, which is to remove the gray matter along with the skin. If you are buying from your local fishmonger, ask to have the fillet deep-skinned as well. Be sure to remove all bones.
Cut into 1½ oz portions (about 3 pieces per taco). Completely submerge in Thai One On Sweet Chili Sauce for 4 hours in the refrigerator.
Heat a flat griddle or sauté pan to medium-high. Add Let’s Be Clarified Butter, and at the same time, sear fish for approximately 4-5 minutes or until fish loses all its translucency, and grill tortillas.
Smear tortillas with Mango Tango Chutney, and add cheddar until melted.
Remove from griddle and top with Crunchy Slaw Fusion, tomatoes, shredded carrots and Dukecumber Pico de Gallo. Then drizzle with Tickle Me Tequila Lime Aioli.
Nestle grilled fish onto tortillas and fold into tacos.
Serve with Sultry Salsa and Penny’s Salsa Corn Tortilla Chips.
Sub-Recipes:
Let ’ s Be Clarified Butter gf
Clarified butter is simply butter with the milk solids removed. Chefs like it because of its clean, butter flavor, and it doesn’t burn as easily as regular butter.
Slowly melt Darigold butter in a heavy-gauge pan. Skim the white foam off the top with a spoon.
Boil Darigold butter for about 1 minute. When the milk solids on the bottom of the pan begin to brown, slowly pour through cheesecloth, leaving the brown specks in the bottom of the pan. Refrigerate or freeze.
Tips from Chef “Wild” Bill:
Drizzle the white foam from the top of the melted butter over popcorn for a salty, buttery crunch. Or serve it melted over homemade Belgian waffles.
Duke’s buys butter, milk, cream and buttermilk from local producer Darigold, which has no rBGH (bovine growth hormone also known as bovine somatotropin or rBST). Darigold butter is the best you can get. Darigold has a European Vacuum Churn that removes most of the air out of the butter (its butter contains less than .5 percent air while other butter contains 5-6 percent). When clarifying Darigold butter, all of the fat solids sink to the bottom, leaving nothing but glorious pure ghee (clarified butter) on top, making it extremely easy to separate.
Blackening Spice Of Life gf Makes approximately 1 cup – Be careful not to over-reduce and burn this (which will make a big mess of your pot).
Many blackening spices are so hot that they literally burn up your mouth and leave you wondering whether there were any other flavors in the food you just ate. Here’s a balanced approach that gives you some heat, but not so much that you can’t enjoy the other delicate flavors in the dish. For a more modest experience, blacken only one side of the food.
Ingredients
6 Tbsp kosher salt
½ cup paprika
3 Tbsp ground white pepper
3 Tbsp cayenne pepper
3 Tbsp sugar in the raw
3 Tbsp granulated garlic
2 Tbsp granulated onion
1 tsp dried thyme
1 ½ Tbsp ground black pepper
½ tsp dried basil
Directions
Mix all ingredients and store in an airtight container. Cook blackened foods on a hot grill to caramelize the sugar and sear in the flavor.
Mango Tango Chutney gf
A sauce that may literally have you dancing when you add it to your tacos; it blends all kinds of flavors you would never think to combine. Just like the tango, there are few rules and a million variations that make this dressing dance.
Makes 4 cups (enough for about 33 Rockin’ Rockfish Tacos). This is another recipe that is difficult to make in small batches. Just invite more people for dinner!
Ingredients
3 Tbsp extra virgin olive oil
1 large Walla Walla Sweet onion,
diced medium
1 sweet red pepper, diced medium
¼ cup ginger root, peeled and minced
1 tsp crushed red pepper flakes
4 ripe (slightly soft) mangos, flesh
extracted and sliced
1 cup pineapple juice
½ cup cider vinegar
½ cup sugar in the raw
2 Tbsp yellow curry powder
pinch kosher salt
pinch white pepper
Tips from Chef “Wild” Bill:
You can get crazy with variations here! Add pecans, almonds or macadamias. Or fruit, raisins, dried cranberries or dried cherries. However, for fish tacos, I keep it simple; there is a ton of flavor already there.
If you are crunched for time, Major Grey’s Mango Chutney (found in most grocery stores) is pretty good, but fresh from your own kitchen is definitely better.
Thai One On Sweet Chili Sauce gf Makes two cups of sauce.
Combining the sweet, salty and spicy flavors made famous in Thailand, this chili sauce is great for marinating seafood or dipping anything that craves a sweet and spicy accompaniment.
Ingredients:
1 cup honey (local, sustainable and organic)
1 cup Sweet Thai Chili Sauce (see below)
Mix and store at room temperature.
Tip from Chef “Wild” Bill :
A decent shortcut is to buy Mae Ploy Sweet Chili Sauce, found in most grocery stores.
Sweet Thai Chili Sauce gf Makes 2 cups of sauce
This is the foundation for the Thai One On Sweet Chili Sauce. Less sweet, but you’ll notice it is much more pungent and powerful. This is a simple but tasty dip for Coconut Prawns. It’s also great with Egg Rolls or Spring Rolls.
Ingredients
1 cup cold water
2 tsp cornstarch
1 cup rice vinegar
¼ cup sugar in the raw
2 tsp fresh ginger root, peeled and minced
2 tsp fresh garlic, diced small
2 tsp hot chili pepper (jalapeno, serrano or Thai), minced
3 tsp Organic or All Natural Heinz
Ketchup (make your own or purchase one with no high fructose corn syrup)
Directions
Stir cornstarch and water until dissolved; let sit, then stir again.
In a heavy-gauge saucepan, bring vinegar and sugar to a boil.
Add ginger, garlic, chili pepper and ketchup, and let simmer for 5 minutes.
Add water/corn starch mixture and heat until just boiling.
Cool in refrigerator. After cooling, you can thin the sauce if necessary by whisking in a little water. Keep refrigerated.
Tips from Chef “Wild” Bill:
You can get crazy with variations here! Add pecans, almonds or macadamias. Or fruit, raisins, dried cranberries or dried cherries. However, for fish tacos, I keep it simple; there is a ton of flavor already there.
If you are crunched for time, Major Grey’s Mango Chutney (found in most grocery stores) is pretty good, but fresh from your own kitchen is definitely better.
Crunchy Slaw Fusion
Ingredients:
1 lb green and red cabbage, diced small
½ lb Napa cabbage, diced small
½ bunch fresh cilantro, stems removed, diced small
¼ lb snap peas, julienned sliced
Directions:
Mix all ingredients and refrigerate in a covered container.
Dukecumber Pico de Gallo gf Makes enough for 12 tacos
This amazing Pico de Gallo was created by our talented Hispanic chefs, boasting bold south of the border flavors in a simple taste treat.
Ingredients
1 cup ripe tomato, diced
¼ cup green onions, green parts only, diced small
1 cup cucumber, peeled, seeds
removed and diced small
½ tsp crushed red pepper
juice from 1 lemon
½ tsp kosher salt
¼ bunch cilantro, stems removed, diced medium
Directions
Mix well and refrigerate.
Tip from Chef “Wild” Bill’s:
Serve this with chips and salsa, or use it as a topping for broiled chicken breast or as a great filling for your cheese quesadilla. It adds crunch and flavor to almost any salad and is also good served as a tostada. Try adding chopped fresh avocado and garnish with cilantro sprigs.
Tickle Me Tequila Lime Aioli gf Makes 22 Tbsp (enough for about 11 Scintillating Scallop Tacos)
. . . and that’s just what it will do, tickle your taste buds with flavor.
Ingredients
1 cup Make It Yourself Mayo
or buy one made with olive oil
¼ cup fresh squeezed lime juice
½ tsp kosher salt
½ tsp black pepper
½ tsp fresh organic parsley, stems removed, diced small
1 Tbsp fresh garlic, diced small
1 Tbsp tequila
Directions
Mix all ingredients together in mixing bowl.
Make It Yourself Mayo gf Makes approximately 1 cup
Simple to make and better than store-bought, it’s the mother of all sauces and the base for many as well. I don’t think I could live without mayonnaise—it goes with just about everything. True confession, I even eat it with peanut butter.
Ingredients
1 large egg yolk or 1½ Tbsp
pasteurized organic egg yolks
1 tsp fresh lemon juice
1 tsp white wine vinegar
pinch salt
½ cup olive oil
½ cup GMO-free canola oil
Directions
Place the egg yolk in a food processor and beat on high until frothy, about 2 minutes.
Add lemon juice, white wine vinegar and salt and beat for another minute.
While the blades are running, very slowly add oils in a very thin stream. If you add too fast, the mayonnaise will not emulsify. Cover and refrigerate. Liven up your mayo by adding a garlic clove during the first step to make a garlic mayo. Or add a tablespoon of honey and Dijon mustard to make a honey mustard mayo. Pick some basil or tarragon from your garden to make an herb mayo. The possibilities are endless.
Tips from Chef “Wild” Bill:
Liven up your mayo by adding a garlic clove during the first step to make a garlic mayo. Or add a tablespoon of honey and Dijon mustard to make a honey mustard mayo. Pick some basil or tarragon from your garden to make an herb mayo. The possibilities are endless.
Sultry Salsa gf Makes enough for 40 tacos (I know; it seems like a lot, but it will keep a while in the refrigerator. It is difficult to make in small batches.)
Both sensual and spicy, this is a great sauce—flavorful, fresh and unique. You can regulate the amount of heat by increasing or decreasing the amount of Serrano peppers or really turn up the heat by leaving in their seeds. Add to tacos for completely erotic and sensual culinary experience.
Ingredients
2 cups tomatillos, husked
½ cup sweet onions, diced small
1 tsp fresh garlic, diced small
1 serrano pepper, seeds removed, diced small
1 Tbsp fresh organic oregano, stems removed, diced small
½ tsp ground cumin
1 tsp kosher salt
juice from 2 limes
2 cups water
1 avocado, diced small
1 large ripe tomato, diced small
¼ cup fresh cilantro, stems removed, diced small
Directions
Place all ingredients in a saucepan and bring to boil. Simmer for about 10 minutes or until tomatillos have softened. Transfer to a shallow pan and cool.
Purée in a food processor until barely smooth. (Leave a little bit of texture.) This can be made up to 2 days in advance.
Just before serving, mix in 1 avocado, 1 large ripe tomato and cilantro.
Check out Duke Fishing or Rockfish In Alaska!