BBQ Grilled Fish Tacos
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients:
Fish- *Use a fresh meaty type of fish such as rockling or barramundi if available
Marinade:
1/4 cup olive oil
2 Tbl white wine vinegar
2 Tbl fresh lime juice
1/2 tsp cumin
Zest of 2 limes
1 ½ tsp honey
2 cloves minced garlic
1 fresh red chile, chopped
1 pinch black pepper
Chipotle Lime Dressing :
1 cup light sour cream
1/4 cup adobo sauce (from chipotle peppers)
2 Tbl fresh lime juice
Zest of 2 limes
1/4 tsp cumin
1/4 tsp chilli powder
BBQ Corn:
1 corn cob
Butter for coating
1/2 tsp cumin
1/2 tsp dried corriander (cilantro)
Topping:
Corn tortillas
1/4 sliced red cabbage
Fresh corriander (cilantro)
Instructions:
Measurement – 1 large fish fillet = 2 people OR 250g per person
Mix all ingredients for fish marinade in a bowl, add fresh fish – cover and set aside in the fridge for a minimum 1 hour – overnight is even better. Slice red cabbage and corriander – set aside BBQ corn cobs as per Elote recipe here (with or without cheese as per personal choice.)
Cut corn off the cob with a sharp knife in one downward movement – place in a bowl and set aside Mix all ingredients for chipotle lime sauce – however add the adobe sauce last to taste as its rather spicy. Put fresh tortillas on the BBQ grill and crisp slightly. (Do not walk away! 30 seconds – 1 Min per side only) Wrap to keep warm in a clean tea towel.
Turn BBQ on hight heat and place fish fillets on the grill. The honey may burn after a while so grill one side then other and when cooked remove from the grill. Approximately 10 minutes.
Break up fish fillets once off the BBQ then serve with tortillas and salad to assemble.
From mysquarefryingpan.com