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Broiled Bluefish Fillets with Fennel

Broiled Sea Trout with Basil Sauce

Cracker Crumb Bluefish Filets

Fish Stock

Fish Tacos with Chipotle Sauce

Grilled Striped Bass

Grilled Tuna and Mango Salad

Grilled Tuna with Pineapple Salsa

Italian Style Baked Haddock

Mahattan Clam Chowder

Maple Soy Glazed Mackerel

Mussel Soup

New England Clam Chowder

New England Fish Chowder

Poached Cod

Roast Goose

Roasted Striped Bass

Saco Bay Brick House Chile

Shark Bite Salsa

Shrimp Skewers

Sour Mustard Pickles

Striper Ceviche

Wood Island Clam Chowder

Fish Tacos With Chipotle Sauce print link
by Patrick Britten Fisherman and Corporate Chef

1 lb.  cod,  haddock,  monkfish, etc, skin and bones removed
2 tablespoons all-purpose flour
2 tablespoons cornmeal
Salt, to taste
Freshly- ground black pepper, to taste
1 tablespoon olive oil, more if needed
8 fresh corn tortillas - (6" to 7" dia)
(or 8 baked, folded tortillas)
1 tablespoon butter or margarine
2 cups finely-shredded red leaf lettuce, (to 3 cups)
1 large ripe avocado, pitted, peeled, and sliced
⅓ cup          sour cream, preferably reduced-fat
3 tablespoons mayonnaise, preferably reduced-fat
2 tablespoons freshly- squeezed lime juice
1 tablespoon canned chipotle chiles – ( 1 chile)
2 cloves garlic
½ teaspoon chili powder

Combine all the chipotle sauce ingredients in a blender or small food processor and process until smooth. The sauce will thicken slightly as it stands and will keep for 2 to 3 weeks in the refrigerator. If the sauce is too hot for some tastes, offer additional sour cream on the side. Let stand at room temperature while preparing remaining ingredients.
Cut the fish into strips about 1-inch thick. In a shallow pan stir together the flour and cornmeal with a pinch of salt and pepper; set aside.
If using fresh tortillas, heat a large frying pan over medium heat. Brush lightly with some of the oil. Briefly dip one tortilla in a bowl of water and shake off excess water. Lay the tortilla in the heated frying pan and cook until barely tinged with brown, 5 to 15 seconds.
Turn and cook until limp, 5 to 15 seconds longer. (Use the spatula or your fingers to spin the tortilla while cooking to prevent it from sticking to the pan.) Repeat to cook the remaining tortillas. Stack them on a plate, cover and keep warm in a 200 degrees oven. Wipe the frying pan clean.
Dredge the fish pieces in the flour mixture, shaking off excess. Melt the butter with the oil in the frying pan over medium heat. Lay 3 to 4 fish pieces, without crowding, in the pan and cook until browned, about 4 minutes on each side. Transfer the fish to a baking sheet and keep warm in the oven. Repeat to cook the remaining fish, adding more oil as needed.
To serve, arrange the fish, lettuce, avocado and tortillas with a bowl of chipotle sauce on a large platter. For each taco, spoon some of the chipotle sauce down the center of the tortilla, top with some lettuce and avocado and 1 to 2 pieces of fish. Fold up and eat out of hand.
This recipe yields 4 servings.