We just finished a photo shoot in Florida, where we got hit by the summer heat and ate epic seafood. We can tell you the temperatures were off the charts, hitting the high nineties and making it nearly impossible to work during those scorching afternoons. But hey, what's a crew to do when we've got some downtime? You guessed it—cocktails and grilling food! We whipped up an awesome cocktail recipe and a killer fish sandwich recipe that are absolute must-tries for those brutal summer days.
Blackened Fish Sandwich :
Grouper, triple tail, snapper, or any local flaky white fish.
Old Bay blackening season.
Turn the grill on or fire up the coals. Cut the fish into sandwich-sized fillets while the grill is heating up, and rub avocado oil on all sides. Liberally add Old Bay blackening seasoning over each fillet. Slice the tomatoes into thin slices. Slice the lettuce into thin 1/16" strips. Once the grill is heated to ~400-450 add the fish. While the fish is cooking, toast the buns to your liking. Add the mayonnaise to a small bowl, add one tablespoon of the blackening seasoning, and stir. Flip the fish and cook until your preferred doneness. We liked the following assembly: Bun, fish, tomato, lettuce, mayonnaise, and bun.
The Heated Drifter :
4-5 1/8 “ sliced of cucumber
2-3 thinly sliced jalapeño
Juice of one lime
Pinch of salt
Slice 4-5 cion shape pieces of cumber about 1/8" thick. Slive the 2-3 jalapeno slices the same way. Toss the cucumber and jalapeno in a cocktail shaker with a pinch of salt. Add the juice of one lime and bruise the cucumber and jalapeno. Add the tequila and shake 8-10 times. Pour into your favorite Yeti and top off with a cold Topo Chico.