RECIPE:  New San Diego Fish Tacos Old – Style Whole Salt Baked Sheepshead Tacos with Guacamole and Jalapeño Mayonnaise

Ingredients

  • 1 whole 3-4 pound sheepshead (or other whole fish such as red snapper, sea bream or sea bass), cleaned and gutted
  • 6 egg whites
  • 6 cups (about 1 box), kosher salt
  • 1 onion cut in quarter moons
  • 1 bunch fresh cilantro
  • 3 limes cut in thick slices
  • 4 tablespoons extra virgin olive oil
  • 1 shallot, chopped
  • Kosher salt
  • ½ Roma tomato, chopped
  • 3 ripe avocados, halved and seeded
  • Juice of 1 lime
  • Extra virgin olive oil
  • 1 clove garlic, peeled and crushed
  • 1 teaspoon Kosher salt
  • 1 egg plus 1 additional yolk
  • 1 ½ cups of grapeseed or other neutral oil
  • 1 lime, juiced
  • 2 additional tablespoons lime juice
  • ½ cup packed cilantro
  • 1 cup of water
  • 2 tablespoons of diced onions
  • 2 cups of tomato cut into ½ inch cubes
  • 3 cloves of garlic, minced
  • 2 serrano peppers, finely chopped
  • 2 tablespoons of fresh cilantro, finely chapped
  • 2 tablespoons of brown sugar
  • ¼ cup of San Diego IPA of choice
  • 2 limes, juiced
  • salt

Instructions

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