Adapted from Duane Chapman, research fish biologist with the U.S. Geological Survey (USGS)
Serves 5
Adapted from Duane Chapman, research fish biologist with the U.S. Geological Survey (USGS)
Serves 5
2 pounds deboned Asian carp, cut in 2-inch pieces
10 soft tortillas, fajita size
Marinade
1/4 cup lime juice
2 tablespoons olive oil
4 cloves garlic, crushed
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
Optional toppings
salsa
pico de gallo
guacamole
shredded lettuce
1. Mix ingredients for fajita marinade in a large resealable bag.
2. Marinate carp pieces in fridge for at least 1 hour.
3. Prepare a hot grill. (A broiler can sheet pan can also work.) Grill fillets directly on the grill or with a fish basket or aluminum mesh.
4. Place fish and toppings at the table, allowing diners to prepare their own fajitas.
