The name is ugly, but the fillet is beautiful. We’re dishing up snakehead with an executive chef. Chef Chad Wells believes if we want rockfish 20 years from now, we should give the invasive snakehead a try now. Cheryl Costello checks out his snakehead taco recipe. Watch below:
Executive Chef Chad Wells jotted down his recipe to share with all of us. Here it is, in his words:
Use 8 oz snakehead fillet cut into bite size pieces. Salt and pepper, sauté.
Glaze with stir fry sauce at the finish (store-bought General Tso sauce would be close to what I made).
For the cabbage salad, use 1 tablespoon brown sugar, 1 teaspoon soy sauce, 1 teaspoon honey, 1 tablespoon sesame oil, 2 tablepoon rice wine vinegar.
Whisk in mixing bowl. Add dressing to about 1 packed cup of shaved red cabbage.
For the Daikon sprout salad, mix pickled carrots and Daikon sprouts. Drizzle with sesame oil and season with salt.
