Grilled Fish Tacos
Lying on a beach, looking out at the water, hearing the soothing calm of the waves crashing on the shore and feeling the smooth texture of the sand gliding under my bare feet. After a few hours of enjoying the sun and the light breeze of a southwestern coastal beach I soon realize that a growing hunger for the sea has been developing. All along the shore there are vendors of many sorts, but one type of aroma has been wafting in my direction, fish. How could I pass up the chance to eat fresh sea food? What fool would not try the local cuisine? So I find something I’ve never had before, fish tacos!
That would be great if I were at a resort in Baja Mexico, but the reality is I’m at the farthest point of West Texas where we are in the beginnings of spring. Though much of North America is still in the final grips of winter, we are all wishing for a taste of summer. Even though grilling during the winter may seem absurd to you given that it is cold, windy, cloudy, or just plain miserable outside, find a day that is not too blustery, bundle up and start the grill.
Grilled fish tacos are a refreshing, light, and flavorful meal that may bring an added change to the usual repertoire of daily meals that we grow accustom to. Don’t think that fish tacos are a culinary challenge, think of them as a orchestration of flavors. Starting with the fish, I would recommend using a sustainable, wild caught, North American white fish such as cod, white sea bass or tilapia. The Monterey Bay Aquarium has an excellent web site to help you make fish choices that are good for the planet and your family. Check out http://www.montereybayaquarium.org/cr/seafoodwatch.aspx and down load their app for i-phone or android.
Fish tacos can be fried or baked, but I prefer mine grilled using charcoal or wood for added flavor.
Grilled Fish Tacos
1lb cod fish, filet (makes 8 tacos)
1 red onion sliced
1 lime sliced
3 T butter
1 t salt
1 t pepper
cilantro leaves rough chop
green onion sliced
lime wedges to squeeze onto fish
Pre heat your grill. Wrap a 9″ by 6″ metal pan with heavy duty foil, line the bottom of the pan with sliced onions and butter. Place fish on top of the onions and season with salt and pepper, place the lime slices on top of the fish and put on to hot grill. Allow fish to cook till meat is firm and flaky or to your liking.
Warm the tortillas on the grill until just soft. Serve the fish tacos on warm corn tortillas and use any of the following garnishes to dress up the fish tacos: guacamole, salsa, shredded cabbage, sour cream, cilantro, fresh diced tomato, sliced green onion, sliced radish, and lime wedges. Enjoy!