What to do when the fish dies and you can't release it.
Fish Tacos with Salsa
from Pacific Grilling, by Denis Kelly
Fish Tacos with Salsa
from Pacific Grilling, by Denis Kelly
Fish tacos are simple and delicious; grill some fish seasoned with Mexican herbs and spices, squeeze on some lime juice, tuck chunks of fish into tortillas with some shredded cabbage or lettuce along with plenty of salsa fresca and fall to.
This Mexican Spice Rub is great on fish, or you can use it on seafood, pork, beef or chicken-wherever you want a touch of Southwest spice.
Ingredients for Mexican Spice Rub:
1/2 cup ancho or other chile powder
2 Tablespoons packed brown sugar
2 Tablespoons dried oregano
2 Tablespoons granulated garlic or garlic powder
1 Tablespoon ground cumin
1/4 teaspoon ground allspice
1 teaspoon cayenne
2 Tablespoons salt
2 teaspoons freshly ground black pepper
To Make Mexican Spice Rub: combine all ingredients for the rub in a bowl or jar. The rub will keep for ujp to a month in a sealed jar.
Ingredients for Tacos:
4 pounds sea bass or halibut fillets or other firm white fish
2 limes
8 corn tortillas
11/2 cups shredded cabbage or iceberg lettuce
1 ripe avocado, sliced
Sprinkle the fish generously with 2 tablespoons of the rub and let sit at room temperature for up to an hour.
Prepare the fire for direct grilling. Spray or rub the grill with oil.
Grill the fish over medium-high heat for 3 minutes on each side or until it flakes and is still juicy. Remove from the grill and cut into bite-sized pieces. Squeeze lime juice over the fish.
Heat the tortillas by placing them directly on the grill and turning with tongs until the edges begin to curl and the tortillas are marked by the grill.
Spoon fish pieces into the tortillas, top with a bit of cabbage and a slice of avocado, and serve with salsa.