sudsandswine
Quintessential Chatty Farker
I decided to do a little surf 'n surf with my catch from deep freezer fishin'. Catch of the day is mahi filets and Argentina red shrimp - these are one of my favorite types of shrimp, they almost have a lobster like flavor.
The mahi got seasoned with Oakridge BBQ Smokey Chile Lime and the shrimp got Big Poppa Smokers Bacon Jalapeno Rub. We hit up the Mexican market the other day and I grabbed some nopales (cactus) and onions which is pretty regular grilling fare south of the border. I also had a hankerin' for Mexican style street corn, so I got some cotija cheese to go with the Tajin and mayo at home.
I skewered the shrimp and used a section of GrillGrates for the fish. The slotted spatula works great for something delicate like fish. Grilled the onions first, then nopales, then the shrimp and fish. Slathered some mayonnaise on the corn, then crumbled Cotija cheese, then Tajin seasoning on top. Mango salsa on the fish. Deeeeelicious.
The only thing missing was some tequila :thumb:
The mahi got seasoned with Oakridge BBQ Smokey Chile Lime and the shrimp got Big Poppa Smokers Bacon Jalapeno Rub. We hit up the Mexican market the other day and I grabbed some nopales (cactus) and onions which is pretty regular grilling fare south of the border. I also had a hankerin' for Mexican style street corn, so I got some cotija cheese to go with the Tajin and mayo at home.
I skewered the shrimp and used a section of GrillGrates for the fish. The slotted spatula works great for something delicate like fish. Grilled the onions first, then nopales, then the shrimp and fish. Slathered some mayonnaise on the corn, then crumbled Cotija cheese, then Tajin seasoning on top. Mango salsa on the fish. Deeeeelicious.
The only thing missing was some tequila :thumb:
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