YAY! It was finally warm enough to roll out the grill this weekend! And sure, it’s cold and rainy now, but it was amazing just to sit on my front stoop while I waited for my fish to cook. Fun to plan an entire meal around the fish, to make several side dishes that will (eventually) get posted.
And if you’re wondering where I’ve been these past few weeks, well, work has been hectic. We’ve started (yet another!) clinical study that I am more or less in charge of, and this time, we have four part-time employees. Trying to organize everyone is a logistical nightmare.
And then I get home, exhausted, and plop down in front of my absurdly large television that I am babysitting for Kevin while he is out of town, and play video games on Kevin’s Playstation, That’s right, I get to play video games again BECAUSE I FINISHED THE FIRST DRAFT OF MY BOOK!!!
I hauled ass for two and a half months to get it done, writing at least 2,000 words a day, and now I get to reward myself with some much-deserved couch potatoing.
But we were talking about fish tacos:
- 1 pound white flaky fish, such as mahi mahi or orata. (I used something called Hake, a fish that the guy in the seafood department recommended because it was hearty and would stand up to grilling)
- 1/4 cup canola oil
- 1 lime, juiced
- 1 tablespoons ancho chili powder
- 1 jalapeno, coarsely chopped
- 1/4 cup chopped fresh cilantro leaves
- 8 flour tortillas
Meanwhile, preheat your grill to medium-high. When the fish is ready, place it on an oiled grill plate (or directly on the grill, but be careful about the fish flaking and falling through the grates) and cook for 4 minutes, flesh side down. Flip it so that the skin is down and cook for an additional 30 seconds-2 minutes. Fish should be very flaky.
Let it sit for 5 minutes and then flake with a fork.
Serve on warm tortillas with fresh guacamole, fresh salsa, sour cream, cilantro, shredded cabbage, hot sauce…whatever floats your boat.
In addition to topping my tacos with the salsa and guac, I served both alongside the meal with some torillas for dipping. I’ll post both recipes later. But they were amaaaaaazing. I am a certified guac convert now.
But as far as a light, citrusy and spicy first meal to be cooked outside, I would say these were more fun than regular burgers and hot dogs.
Recipe adapted slightly from Bobby Flay