So in lieu of the whole cabbage and corned beef Irish meal today, we opted for a a more local twist of red cabbage and flounder tacos from the fish we gigged last season. I mean, there’s always an Irish Whiskey night cap if we need to feel green right?
We started with a whole de-headed flounder brushed with olive oil and covered with my favorite again—Paprika and Lemon & Lime seasoning. While baking at 350 degrees for 20 minutes, the rest of the meal could take shape.
RED CABBAGE AND CITRUS SALAD
Sliced wedges of red cabbage, bite size pieces of grapefruit, and diced lime tossed in balsamic vinegar, a sprinkle of fresh lime juice, and brown sugar.
GARLIC LIME AIOLI SAUCE
Make your basic aioli sauce with an egg, salt, pepper, and as much garlic as you can take—we opt for about 5 cloves. Slowly adding ½ cup olive oil while blending the entire mixture, we also added ½ lime’s worth of zest and the juice of a whole lime.
Shredded red cabbage, salsa verde, and tortillas to round out the meal.
Happy St. Patrick’s Day!