CNHI News Service
CNHI News Service
CNHI News Service — One of the most enjoyable aspects of barbecuing and grilling is trying new things and getting out of the comfort zone of steaks, hotdogs and hamburgers.
How about some fish tacos? This is a recipe that you can easily prepare on either a charcoal or gas grill, and because it is fish, it is super fast. But, grilling fish takes some special preparation and care.
Also included is a fantastic cole slaw recipe to top your fish tacos, as well as an easy chipotle sauce that will give the tacos a bit of a kick. But first, let's talk about grilling the fish.
The fish of choice for us was cod, but any mild white fish would work. A lot of people marinate the fish, but we used a simple dry rub for poultry and seafood. We felt the sauce and the coleslaw would add plenty of flavor, eliminating the need to marinate it. Plus, a citrus-based marinade can make
the fish a bit rubbery.
The grill needs to be very hot, at which time the grate needs to be scrubbed down with a wire brush. Then, apply olive oil to an old towel or a thick bundle of paper towels and rub down the grate. This should keep the fish from sticking during the grilling process.
Once you place your thawed fish on the grill, don't fiddle around with it. This is where mistakes happen, and the fish falls apart. The fish will at first stick a bit to the grate, but will release in two to three minutes when it is ready to turn. A very thin metal spatula is also very helpful. Flip it only once, cook it for another three minutes or so, depending on the thickness of the fish.
Toss the tortillas on the grill to warm them up and make them flexible. No more than 30 seconds per side is needed, possibly less depending on how hot your grill is. Slice the fish into lengthwise strips and place in a tortilla. Top with the chipotle sauce and the cole slaw, and you are all set for a great grilled fish taco!
Cole Slaw Recipe
• Juice of ½ of a lime
• ½ teaspoon of honey
• ¼ teaspoon of salt
• ¼ teaspoon of fresh ground pepper
• 1 tablespoon of white wine vinegar
• ¼ teaspoon of ground cumin
• 4 C shredded cabbage
Mix the above ingredients, and then whisk with a fork while drizzling in ¼ cup of vegetable oil. Pour the dressing over cabbage and toss.
Chipotle Sauce
• ½ cup of mayonnaise
• ½ cup of sour cream
• ½ teaspoon Chipotle peppers in adobo sauce, finely chopped. (Add more if you want it spicier,
but be careful!)
• 1 tablespoon of lime juice
• Touch of salt to taste
Dave Lobeck is a barbecue chef from Sellersburg, Ind., who writes a weekly column for CNHI News Service. Contact him at www.BBQMyWay.com.
