Sailor Boy Sea Cod Tacos

Recipe below Duke’s Video!

Taken from Duke’s NEW Cookbook,  As Wild As It Gets . . . Duke’s Secret Sustainable Seafood Recipes:

Sailor Boy Sea Cod Tacos   Makes 3 cups

Think of these as the younger, somewhat hotter and more savory version of the Rockin’ Rockfish Tacos.

9 oz Alaska True Cod fillet
2 tsp Blackening Spice Of Life (see below)
2 Tbsp Let’s Be Clarified Butter (see below)
3 flour tortillas (we use 8-inch, blueberry
flour tortillas)
½ cup Crunchy Slaw Fusion (see below)
3 Tbsp Tickle Me Tequila Lime Aioli (see below)
4 Tbsp crumbled Feta cheese
6 Tbsp Dukecumber Pico de Gallo (see below)
½ avocado, diced medium
¼ cup Sultry Salsa (see below)
24 Penny’s Salsa Corn Tortilla Chips
½ fresh lime

• Fillet Cod using the deep-skin method, which is to remove the gray matter along with the skin. If you are buying from your local fishmonger, ask to have the fillet deep-skinned as well. Be sure to remove all bones.

  • Cut into 1½-inch square pieces.
  • Dust lightly (be careful not to dredge) one side of Cod with Blackening Spice Of Life.
  • Melt Let’s Be Clarified Butter on a hot flat griddle or sauté pan, and at the same lime, grill fish and both sides of the tortillas.
  • Fish is cooked when the internal temperature reaches 130 degrees, approximately 4-5 minutes or until fish has lost all its translucency.
  • Tortillas should be hot but still pliable.
  • Stack tortilla with Crunchy Slaw Fusion, Tickle Me Tequila Lime Aioli, the Blackened fish, Feta cheese, Dukecumber Pico de Gallo and avocado. Squeeze the juice from half a lime over top of taco, and serve with Sultry Salsa and Penny’s Salsa Corn Tortilla Chips.

Tips from Chef “Wild” Bill:

  • Blueberry tortillas are nearly impossible to find, but for a fun family dinner event, try making your own. All you need is a tortilla press, corn flour, lard, salt and fresh blueberries. They are totally unique.
  • Instead of making Crunchy Veggie Slaw, you can substitute pre-shredded “Slaw Mix” from the produce section of your local grocery store.


Blackening Spice Of Life   gf
Many blackening spices are so hot that they literally burn up your mouth and leave you wondering whether there were any other flavors in the food you just ate. Here’s a balanced approach that gives you some heat, but not so much that you can’t enjoy the other delicate flavors in the dish. For a more modest experience, blacken only one side of the food.

6 Tbsp kosher salt
½ cup paprika
3 Tbsp ground white pepper
3 Tbsp cayenne pepper
3 Tbsp sugar in the raw
3 Tbsp granulated garlic
2 Tbsp granulated onion
1 tsp dried thyme
1½ Tbsp ground black pepper
½ tsp dried basil

• Mix all ingredients and store in an airtight container.

Tip from Chef “Wild” Bill:

Cook blackened foods on a hot grill to caramelize the sugar and sear in the flavor.

Let’s Be Clarified Butter    gf

Clarified butter is simply butter with the milk solids removed. Chefs like it because of its clean, butter flavor, and it doesn’t burn as easily as regular butter.

  • Slowly melt Darigold butter in a heavy-gauge pan. Skim the white foam off the top with a spoon.
  • Boil Darigold butter for about 1 minute. When the milk solids on the bottom of the pan begin to brown, slowly pour through cheesecloth, leaving the brown specks in the bottom of  the pan. Refrigerate or freeze.

Tips from Chef “Wild” Bill:

  • Drizzle the white foam from the top of the melted butter over popcorn for a salty, buttery crunch. Or serve it melted over homemade Belgian waffles.
  • Duke’s buys butter, milk, cream and buttermilk from local producer Darigold, which has no rBGH (bovine growth hormone also known as bovine somatotropin or rBST). Darigold butter is the best you can get. Darigold has a European Vacuum Churn that removes most of the air out of  the butter (its butter contains less than .5 percent air while other butter contains 5-6 percent). When clarifying Darigold butter, all of  the fat solids sink to the bottom, leaving nothing but glorious pure ghee (clarified butter) on top, making it extremely easy to separate.

Crunchy Slaw Fusion


1 lb green and red cabbage, diced small

½ lb Napa cabbage, diced small

½ bunch fresh cilantro, stems removed, diced small

¼ lb snap peas, julienned sliced


  • Mix all ingredients and refrigerate in a covered container.


Tickle Me Tequila Lime Aioli    gf   Makes 22 Tbsp (enough for about 11 Scintillating Scallop Tacos)

. . . and that’s just what it will do, tickle your taste buds with flavor.


1 cup Make It Yourself Mayo

or buy one made with olive oil

¼ cup fresh squeezed lime juice

½ tsp kosher salt

½ tsp black pepper

½ tsp fresh organic parsley, stems removed, diced small

1 Tbsp fresh garlic, diced small

1 Tbsp tequila


  • Mix all ingredients together in mixing bowl.


Make It Yourself Mayo    gf   Makes approximately 1 cup

Simple to make and better than store-bought, it’s the mother of  all sauces and the base for many as well. I don’t think I could live without mayonnaise—it goes with just about everything. True confession, I even eat it with peanut butter.


1 large egg yolk or 1½ Tbsp

pasteurized organic egg yolks

1 tsp fresh lemon juice

1 tsp white wine vinegar

pinch salt

½ cup olive oil

½ cup GMO-free canola oil


  • Place the egg yolk in a food processor and beat on high until frothy, about 2 minutes.
  • Add lemon juice, white wine vinegar and salt and beat for another minute.
  • While the blades are running, very slowly add oils in a very thin stream. If you add too fast, the mayonnaise will not emulsify. Cover and refrigerate. Liven up your mayo by adding a garlic clove during the first step to make a garlic mayo. Or add a tablespoon of honey and Dijon mustard to make a honey mustard mayo. Pick some basil or tarragon from your garden to make an herb mayo. The possibilities are endless.

Tips from Chef “Wild” Bill:

Liven up your mayo by adding a garlic clove during the first step to make a garlic mayo. Or add a tablespoon of honey and Dijon mustard to make a honey mustard mayo. Pick some basil or tarragon from your garden to make an herb mayo. The possibilities are endless.


Dukecumber Pico de Gallo    gf  Makes enough for 12 tacos

This amazing Pico de Gallo was created by our talented Hispanic chefs, boasting bold south of the border flavors in a simple taste treat.


1 cup ripe tomato, diced

¼ cup green onions, green parts only, diced small

1 cup cucumber, peeled, seeds

removed and diced small

½ tsp crushed red pepper

juice from 1 lemon

½ tsp kosher salt

¼ bunch cilantro, stems removed, diced medium


  • Mix well and refrigerate.

Tip from Chef “Wild” Bill’s:

Serve this with chips and salsa, or use it as a topping for broiled chicken breast or as a great filling for your cheese quesadilla.  It adds crunch and flavor to almost any salad and is also good served as a tostada. Try adding chopped fresh avocado and garnish with cilantro sprigs.


Sultry Salsa    gf   Makes enough for 40 tacos (I know; it seems like a lot, but it will keep a while in the refrigerator. It is difficult to make in small batches.)

Both sensual and spicy, this is a great sauce—flavorful, fresh and unique. You can regulate the amount of heat by increasing or decreasing the amount of Serrano peppers or really turn up the heat by leaving in their seeds. Add to tacos for completely erotic and sensual culinary experience.


2 cups tomatillos, husked

½ cup sweet onions, diced small

1 tsp fresh garlic, diced small

1 serrano pepper, seeds removed, diced small

1 Tbsp fresh organic oregano, stems removed, diced small

½ tsp ground cumin

1 tsp kosher salt

juice from 2 limes

2 cups water

1 avocado, diced small

1 large ripe tomato, diced small

¼ cup fresh cilantro, stems removed, diced small


  • Place all ingredients in a saucepan and bring to boil. Simmer for about 10 minutes or until tomatillos have softened. Transfer to a shallow pan and cool.
  • Purée in a food processor until barely smooth. (Leave a little bit of  texture.) This can be made up to 2 days in advance.
  • Just before serving, mix in 1 avocado, 1 large ripe tomato and cilantro.

Watch Duke’s Video!

Video Credit: Georgio Brown Productions

Photo as seen in Duke’s NEW Cookbook “As Wild As It Gets . . . Duke’s Secret Sustainable Seafood Recipes” by Ingrid Pape Sheldon Photography


June 24, 2016