How to Prepare Jack Crevalle Fish Burritos

The meat of a Jack Crevalle is dark red but quite tasty if prepared properly. Following these procedures will make a cheap, delicious and almost greaseless meal.

Instructions

Difficulty: Easy

Things You’ll Need:

• 1 tsp. salt
• 4 oz. Taco sauce
• 1 tsp. crushed red pepper
• 1 cup shredded cheese (your choice)
• 1 tsp. garlic powder
• 1 lb. boneless Crevalle
• 12 each flour Tortillas
• 1 cup chopped Onion
• 1/2 tsp. cumin
• 2 jalapeno peppers
• Buttermilk

1. Fillet the Jack if small enough; otherwise, use a hacksaw to cut steaks 3/4 of an inch thick. Place in a freezer bag after barely covering the fish with buttermilk. Get as much air out of the bag as possible and refrigerate for 4 to 8 hours.
2. Take the Jack out of the bag. The buttermilk will be dark pink and the Jack will be about the same shade. Don't dry it. Put it in a shallow baking pan and bake it at 350 degrees for 30 minutes. Don't bother to preheat. When the 30 minutes are up, remove all bones and skin. Chop the meat up and mix in the rest of the ingredients.
3. Swish 4 tortillas at a time in water, shake off the excess, put on a plate and microwave at full power 20 seconds on both sides. Quickly lay on a flat surface, put the Jack mixture on each tortilla, roll it up and put in a lightly greased casserole dish.
4. Garnish the burritos in the baking dish with any or all of the following: chopped onion, taco sauce, sliced jalapenos and shredded cheese.