Cooking with Suhru: Blackened Fluke Tacos + Dry Riesling
Fluke season opens on Long Island in May with the peak of the season occurring in the beginning of July. Over the last few weeks Brad (Suhru's assistant winemaker and my husband) and I have spent quite a bit of time on the water fishing from kayaks, boats, and the beach which means we have lots of fluke to go around. There is no shortage of excellent ways to cook this delicious local fish, however one of our summer favorites is blackened fish tacos!
A few years ago while looking for spice rub recipes I stumbled across a recipe on EverydayMadeFresh.com that became the inspiration for the recipe below. When it comes to freshly caught fish I like clean, simple flavors that highlight the natural flavors of the fluke which is why I tend to keep the toppings pretty simple and scarce. If you are looking for additional flavors, shredded carrots and chopped green onions both make excellent additions to the cabbage slaw.
Blackened Fish Tacos
- 1 ½ lbs fluke/flounder fillets
- 1 ½ tsp smoked paprika
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp onion powder
- ½ tsp cumin
- ½ tsp brown sugar
- ¼ tsp cayenne pepper
- 2 TBSP vegetable oil
- 12 tortillas
- ½ small red cabbage, thinly sliced
- ½ cup cilantro, chopped
- 3 limes, juiced
- 2 avocados, sliced (optional)
- 1 bottle of Suhru Dry Riesling
- In a small bowl combine the blackening seasoning: paprika, salt, pepper, garlic powder, oregano, onion powder, cumin, brown sugar, and cayenne.
- Place oil in a large skillet over medium high heat. While the oil is warming, pat the fillets dry and cover on both sides with blackening seasoning. Once oil is hot, cook fish, approximately 5 minutes on each side.
- While the fish is cooking, thinly sliced red cabbage and rough chop cilantro. Place chopped vegetables into a bowl. Squeeze lime juice over cilantro, red cabbage mixture and season with sea salt. Mix well.
- Slice avocados and warm tortillas.
- Assemble tacos by placing a fillet in a warmed tortilla and topping with cabbage slaw and avocados. Serve with a chilled bottle of Dry Riesling and enjoy!