Rays Cafe Seafood Margarita Recipes

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MARGARITA FISH SOFT TACOS



Margarita Fish Soft Tacos image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 18

2 ounces tequila
1 lime, zested and juiced
3 tablespoons vegetable oil
1 tablespoon seafood seasoning (recommended: Old Bay)
1 teaspoon chili powder
4 (6 to 8-ounce) portions mahi mahi or halibut fillets
1 small to medium red onion, chopped
1 jalapeno pepper, seeded and chopped
2 cloves garlic, finely chopped
8 to 10 tomatillos, peeled and coarsely chopped
Salt and freshly ground black pepper
1 teaspoon ground cumin
1 lemon, zested and juiced
1 generous tablespoon honey
1 small ripe avocado, halved, seeded and flesh removed
Cooking spray
8 soft flour tortillas
1/2 small white or red cabbage, shredded

Steps:

  • In a small bowl, combine the tequila with the lime zest and juice, 2 tablespoons vegetable oil, seafood seasoning, and chili powder. Coat the fish in the dressing.
  • Heat medium skillet with the remaining 1 tablespoon of oil over medium-high heat. Add the onions, japaleno and garlic. Saute for a couple of minutes or until the mixture begins to soften, then add the coarsely chopped tomatillos. Season with salt and pepper, to taste, and stir in the cumin. Cook until the tomatillos soften, about 6 to 7 minutes more. Remove from the heat and let cool for about 5 minutes. Carefully add the sauce to a food processor with the lemon zest and juice, honey and avocado. Process until it becomes a thick salsa. Transfer to a bowl and reserve.
  • Heat an outdoor grill or skillet over medium heat and coat with cooking spray. Add the fish and cook for 3 to 4 minutes on each side. Char the soft tacos over an open flame on a stove burner or grill to soften and char.
  • Serve the fish with tortillas alongside and top the fish with cabbage and salsa as you eat.

RAY'S CAFE SEAFOOD MARGARITA



Ray's Cafe Seafood Margarita image

Make and share this Ray's Cafe Seafood Margarita recipe from Food.com.

Provided by kiwidutch

Categories     Brunch

Time 25m

Yield 2 serving(s)

Number Of Ingredients 13

4 large prawns, cooked and peeled (8-12 per pound)
4 ounces bay shrimp, cooked
2 ounces cooked dungeness crabmeat
6 lime segments
6 orange sections
1/2 cup cubed mango
2 tablespoons chopped cilantro
2 teaspoons fresh lime juice
kosher salt
2 leaves radicchio
2 leaves curly endive lettuce
crispy corn chips
fresh cilantro stem

Steps:

  • Dice 2 of the jumbo prawns. Butterfly the remaining 2 prawns by cutting lengthwise down the backs.
  • In a medium bowl, mix diced prawns, butterflied prawns, shrimp, crabmeat, lime segments, orange segments, mango, cilantro and lime juice.
  • Season with salt to taste and marinate in refrigerator for 15 minutes.
  • Line 2 chilled margarita glasses with radicchio and endive.
  • Spoon mixture into glasses and garnish with corn chips and cilantro sprigs. Serve immediately.

Nutrition Facts : Calories 101.6, Fat 1.2, SaturatedFat 0.2, Cholesterol 103.8, Sodium 477.7, Carbohydrate 7.8, Fiber 0.8, Sugar 5.8, Protein 14.8

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