Even if we’re closed this January you know we got you covered when it comes to good food!

Our Executive Chef Kevin Murray and Executive Sous Chef Gustavo Guerra are sharing their favorite Winter dishes with you this month.

Chef Kevin’s Blackened Rockfish Tacos with Mandarin Orange Salsa, Green Cabbage, and Avocado Crema 

Chef Gus’ Pozole Verde a versatile recipe that tastes delicious with your favorite protein – pork, chicken, lobster or prawns

Try these at home this month and share your pics with us! Tag @rayboathouse on Facebook or Instagram!

Chef Kevin’s Blackened Rockfish Tacos with Mandarin Orange Salsa, Green Cabbage, and Avocado Crema (Makes 6-8 tacos)

When the winter days become short and cold, I like to cook something that gives me a little burst of sunshine and brightness, and I look to the plethora of winter citrus for inspiration. I regularly make these blackened rockfish tacos with mandarin orange salsa, green cabbage, and avocado crema during the winter as a sunshine substitute.

Ingredients:

• Blackening Seasoning
  • 5 tbsp paprika
  • 1 tbsp salt
  • 1 tbsp onion powder
  • 2 tbsp garlic powder
  • 1 tbsp cayenne pepper
  • 1.5 tsp white pepper
  • 1.5 tsp black pepper
  • 1.5 tsp dried thyme
  • 1.5 tsp dried oregano
  • 2 tbsp brown sugar
• Mandarin Orange Salsa
  • 1 cup diced mandarin or clementine oranges
  • ¼ cup red bell pepper, small diced
  • ¼ cup red onion, small diced
  • ½ of a jalapeno, small diced
  • 2 scallions, thinly sliced, both green and white parts
  • Juice of 1 lime
  • 1 tbsp EVOO
  • ½ tsp salt
• 12 oz rockfish filets
• 4 cups thinly sliced green cabbage
• 1 large avocado
• 1 tbsp sour cream
• 2 limes
• Cilantro leaves for garnish
• Flour tortillas (warmed for serving)

1. Mix all ingredients for blackening seasoning together in small bowl.
2. In another bowl, mix together salsa ingredients, taste for seasoning, and adjust to your taste.
3. To make the avocado crema, mash one ripe avocado in a bowl with a fork. Add the juice of half of a lime, the sour cream, and a nice pinch of salt.
4. Place green cabbage in a small bowl, add a big pinch of salt, and the juice from half a lime, and using your hands crunch up the cabbage a bit. The salt and lime juice will penetrate the cabbage making it more tender.
5. Place a heavy bottomed pan over medium high heat, and add a tablespoon of oil. Season rockfish fillets with salt and a generous amount of blackening seasoning on one side. When oil is hot, place fish in pan with the seasoning side up. Cook for 2-3 minutes until nicely browned, then flip and cook another two minutes, adjusting the heat as necessary so that the blackening seasoning does not burn. The fish should nicely flake when fully cooked. Remove to a plate and break into bite size pieces with a spatula.
6. To serve: smear each tortilla with about a tablespoon of avocado cream, a small handful of cabbage, and about 2oz of the blackened rockfish. Then top with the mandarin orange salsa, and cilantro leaves.

Chef Gustavo’s Pozole Verde

In winter time a hot soup is the most cozy, but if I have to decide on a specific one I choose the pozole verde, I like that it is versatile that can be prepared with different meats such as chicken or pork, which is my favorite, but also the seafood version is delicious, accompanied by lobster,  shrimp and/or white fish.

Ingredients:

The Base:

• .5 #White onion
• 2 each Pasilla Chiles
• 6 each Tomatillos
• 4 each Jalapenos
• 2 cloves Garlic
• .5 head Romaine lettuce
• 6 seeds Cumin
• 2 each Anaheim Peppers
• 1 bunch Cilantro
• 1 tsp Cried Mexican oregano

Grains

• 1 can Hominy

Protein

• 3 pounds of any protein you choose – Pork, Chicken, Lobster, prawns

1. Cook the meat of your choice with enough water, 4 cloves of garlic and a white onion. The broth left over from this cooking will be your base for the soup.
2. Blend the ingredients for the base in the blender using a little of the beef broth.
3. Sauté this base in a pot for about 10 minutes, add the hominy and the rest of the meat broth, (without the meat since it is already cooked and you don’t want to overcook it).
4. When it comes to a simmer, add the meat and season with salt and ground black pepper.
5. Garnish with avocado pieces, radish slices, corded lettuce.

Buen provecho!