If you happened across my holiday themed “Low-Carb Mistletoe Margarita” recipe, you know that I have a love/hate relationship with Tequila taking me back years, to a dive bar in Mexico when I fought for my life against a Cobra and a salty bartender who served me snake juice. You can read all about that story here. But I digress. It’s National Tequila Day, y’all! Time to celebrate with my new fave Tequila….Casa Noble.
Before we get into the delish factor, let’s get real scientific about the hooch. By their nature, blanco tequilas, also called silver tequila, is considered the purest. These are clear, essentially unaged tequilas, unlike reposados, which spend 2 to 12 months in oak barrels, and añejos, which are generally aged 1 to 4 years in oak.
According to gizmodo.com “Virtually all tequila distilleries take the ordinario (first run) and distill it a second time. Casa Noble is one of the few that distills it a third time. Either way, what comes out is tequila blanco aka “silver” or “white,” though Casa Noble calls theirs “crystal,” for whatever reason. It tastes, essentially, like what you’re going to end up drinking if you buy a bottle of tequila blanco, except it’s stronger. It comes out of the still at 57-percent alcohol by volume. Enough water is then added to bring it down to 40-percent ABV for bottling.”
That translates to MUCHO BUENO.
I used Casa Noble in 2 Tequila based recipes in honor of National Tequila Day– Tequila Lime Grilled Catfish with Chunky Pico de Gallo and a refreshing Watermelon Margarita. I did NOT slam shots. But if you do, you’ll be pleased that there is a smooth finish with a kick in the ass at the end that screams, “MAS TEQUILA!!!”
Ingredients
- 2 catfish fillets
- 1/4 cup Casa Noble Tequila
- juice from 1 lime
- 1 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp kosher salt
- 1/4 tsp cayenne
- 1 Tb butter
- 1 Tb olive or canola oil
- 2 tomatoes diced
- 1 jalapeno diced
- 1/4 red onion diced
- handful of cilantro chopped
- juice from 1/2 a lime
- 1/2 tsp kosher salt plus more to taste
- Cotija cheese
- 2 shots Casa Noble Tequila
- 1 1/2 cups fresh watermelon
- Juice from 1 lime
- 1/2 cup seltzer water (I like using Lime LaCroix)
- 1-2 cups ice
Instructions
- Mix together Casa Noble and spices in a flat casserole dish.
- Cover the fish with the marinade and refrigerate for 30 minutes.
- Pat dry the fish and heat up a frying pan with butter and oil on medium/high heat.
- Grill fish for about 5 minutes on one side, then flip and continue grilling for another 5 minutes until cooked through.
- Fold the ingredients together and top onto fish.
- Sprinkle cotija cheese over everything and enjoy!
- Put ingredients in blender and blend till frothy!
- You can rim your margarita glass with salt, sugar or a combo of both.
*Disclaimer: All of the opinions and recipes in this post are mine. Casa Noble supplied the product for this review but did not influence the content.
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