This dish can be made with any fresh fish. We use speckled trout or redfish because we catch them fresh every day.
- 8 oz. sour cream
- 1 cup of mayo
- 1 cup buttermilk
- 1 package ranch dressing mix
- 1 bunch of cilantro coarsely chopped
Put all ingredients in a food processor or blender and blend well and set aside
- 4 Roma tomatoes, diced
- 1 small onion diced
- 1 Jalapeno pepper, diced
- ¾ bunch cilantro, chopped
- 1 lime, juiced
- Black pepper
In a large bowl add all ingredients and toss to mix and set aside
- 2 tbsp. olive oil
- 2 pounds of fish fillets
- ½ cup of chopped onion
- 1 tbsp. minced garlic
- 1 tbsp. butter
- 1 – 1oz. package of taco seasoning mix (very important)
Heat oil in a large skillet. Add fish and saute’ until the fish begins to turn opaque. Break fish up into small pieces using a spatula. Add garlic, onion, butter and tack seasoning and coo until done.
Assembling the Nachos
Arrange store bought nacho scoops on a plate, sprinkle with shredded Colby Jack cheese. Spoon fish mixture over cheese. Add fresh pico de gallo over fish mixture. Sprinkle with more Colby Jack cheese and place plate in microwave to melt cheese. Remove from microwave and pour Cilantro-Ranch dressing over the top. Garnish with extra Cilantro and serve. Serves 10-12 as an appetizer or 4-6 as an entrée.
I got this recipe from Jerald and Glenda Horst’s book “Louisiana Seafood Bible”. You will make this dish over and over again. The book is available in the Dock Shop here at the lodge.