Updated: 10/20/2016 4:25 PM
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Seared Fish Tacos and a TCL Margarita
In honor of TCL’s beach party at Grand Casino Hinckley, Chef Michael Engel shares his recipe for Fish Tacos with a cilantro lime cream and a pickled onion salsa! Plus, he shares news about the newest restaurants under construction at Grand Casino, including a brand new buffet!
Honoring our Veterans
Once again, Grand Casino will be honoring our Veterans and active servicemen and women by offering a FREE buffet on Monday, November 7. Because of all the cool renovations that are happening at Grand Casino Hinckley – the free buffet will be served right here in the events center. Grand Casino Mille Lacs will serve Veterans in the Grand Buffet.
Plus – on Veteran’s Day – Friday, November 11 – come back to Grand Casino to receive a special discount on your lunch at any restaurant at either property.
All you need to do is show your military ID during normal business hours. More details are at www.grandcasinomn.com.
1/2 pound Mahi Mahi or white flaky fish
1 Tbsp Vegetable Oil
½ limeLime – juice
1 Tbsp Blackened Seasoning
4 ea Flour Tortilla
Pickled Onion Salsa
In a medium bowl combine the oil, lime and blackened seasoning. Cut fish in to 1 oz pieces and toss with blend. Let marinate 10 minutes
Pre heat a non-stick sauté pan over medium heat. Place the fish in the pre heated pan and cook the fish for 3-4 minutes, flipping halfway through. Let rest for a couple minutes.
Heat the tortillas for 10 second. Divide the fish among the tortillas and garnish cilantro cream, cabbage and pickled salsa.
Pickled Onion Salsa
¼ cup Apple Cider Vinegar
¼ cup Sugar
1/3 cup Water
1 lg or 2 medium Red Onion diced
1-2 or more to taste Serrano Pepper, sliced thin
½ cup Roma Tomato Diced
½ bunch Cilantro
Salt and Pepper to taste
In a medium saucepan, bring to a boil the vinegar, sugar, water. Pour over the diced onion and sliced peppers. Let cool slightly, cover and let set for an hour.
Just prior starting fish for tacos drain pickling liquid, combine quick pickled onions and pepper with tomato and cilantro. Season with salt and pepper to taste.
Cilantro Lime Cream
1 cup Sour Cream
¼ cup loose leaves Cilantro
Lime Juice (juice of ½ lime)
2 dashes Tabasco
Salt to taste
Rough chop cilantro leaves, combine with the lime juice, a ¼ of the sour cream and blend to puree. Combine with the remaining sour cream and season with Tabasco and salt.
TCL PELLIGROSO MARGARITA
1 oz Pelligroso Silver Tequila
½ oz Mezcal
½ oz Triple Sec
1 oz Fresh Lime Juice
½ oz Serrano Mint Syrup
2 dashes Orange Bitters
Place a scoop of ice in a cocktail shaker. Combine tequila, mezcal, triple sec, lime juice, syrup and bitters and shake vigorously for 15 seconds. Rim an old fashioned glass with lime and salt. Fill with fresh ice, strain cocktail over ice and garnish with lime and mint.
Serrano Mint Syrup
1 cup Sugar
1 cup Water
3 ea Serrano peppers, rough chopped
1 bunch Mint Leaves
In a medium sauce pan combine the sugar, peppers and water – heat to dissolve sugar. Once sugar is dissolved cut heat and add mint. Let steep for ½ hour. Stain, cool and reserve for cocktails.