Kayak Fishing Adventures on Big Water’s Edge

Caught a keeper and released another about the same size on Sunday morning Dana Point along the beach, nice table fare sized, eat it all fresh! Nice mix of sardines from 4-7 inches, super mini macs in the scoop as well as a small spanish. I have the most confidence in the smallest dines, the 4-5 inchers got bit pretty consistently. Missed a few fish and caught a big sandbass, all in less than 15 feet . My wife got the obligatory leopard shark with an impressive quick release at the boat. Killer November conditions, light winds and 1 footers. I got the 2 halibut in about 8 feet.

Always looking for a new fish taco recipe, found this one and it will be going into our regular rotation. I also have always wanted to make homemade tortillas, been meaning to buy a press, but struggled and made some with a rolling pin. Be hard to eat store bought ever again.

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 The ultimate fish tacos

Ingredients

2 pounds halibut cut into 1-ounce strips
2 cups all-purpose flour
3 eggs, lightly beaten
4 tablespoons water
2 cups panko bread crumbs
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
1/2 head savoy cabbage, finely shredded
1 bunch cilantro, leaves picked
1 bunch chives, chopped
3 limes, cut into wedges for garnish

Pink Chile Mayonnaise:

1 cup sour cream
1 cup mayonnaise
3 chipotles in adobo, plus 2 tablespoons of adobo sauce
1/2 lemon, juiced
Kosher salt and freshly ground black pepper

Mango-Radish Salsa:

2 limes
2 mangoes, diced
4 to 5 red radishes, diced
1 red onion, diced
1 tablespoon chili powder
1/2 bunch fresh cilantro, leaves chopped
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Prepare the fish. Cut the pieces of fish into 1-ounce strips. Set up a breading station of flour, lightly beaten eggs with water, and seasoned panko bread crumbs. Season all with salt and pepper. Dredge the pieces of fish in flour, egg then bread crumbs. Once all the fish is breaded deep-fry in small batches in (375 degrees F) oil. (I always substitute in a pan with olive oil over the deep fryer) Drain on paper towels and season with salt. Keep warm until ready to serve.
Prepare the pink chile mayonnaise. Put the chipotles in a blender and puree until smooth. Add the sour cream, mayonnaise, adobo sauce and lemon juice and continue to process until the mixture is consistent and creamy. Season with salt and pepper and refrigerate until ready to use.
Prepare the mango-radish salsa. Remove the peel and pith from the limes and cut between the membranes to remove the segments. Put these "supremes" into a bowl and squeeze over the juice from the membranes. Add the remaining ingredients and mix. Season and refrigerate until ready to use. You can also place all of the ingredients into a food processor and puree for a smoother salsa.
To serve, set up the tacos "family-style". Assemble the fish in a pile on a plate; the pink chile mayonnaise in a bowl; and mango-radish salsa in another. Set a pile of shredded savoy cabbage, cilantro leaves, chopped chives and lime wedges next to the fish. Toast the corn tortillas lightly over an open flame (on your stove top) and serve.

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Have to give Tyler Florence credit for the amazing recipe, he used mahi mahi.
http://www.foodnetwork.com/recipes/t...recipe-1946664