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Fish Tacos

Source of Recipe

From "Williams-Sonoma Comfort Food"


Recipe Introduction

"These tasty tacos, filled with grilled fish and served with a tangy-sweet mango salsa, will have you dreaming of sunny days at the beach, without compromising your waistline. The oil in the marinade coupled with oiling the cooking grate will help prevent the relatively delicate snapper fillets from sticking to the grill grates."

List of Ingredients

â—¦ 1 mango
â—¦ 2 tablespoons minced red onion
â—¦ 3 tablespoons minced fresh cilantro
â—¦ 1 serrano chile, seeds and ribs removed, minced
â—¦ 5 tablespoons fresh lime juice
â—¦ Kosher salt
â—¦ Finely grated zest from 1 lime
â—¦ 2 tablespoons extra-virgin olive oil
â—¦ 1 teaspoon chili powder
â—¦ 1 clove garlic, minced
â—¦ 1 pound skinless red snapper fillets
â—¦ Canola oil for grilling
â—¦ 8 corn tortillas


Recipe

To make the salsa, peel, pit and dice the mango. In a small bowl, stir together the diced mango, onion, 2 tablespoons cilantro, chile, 3 tablespoons lime juice, and season with salt. Cover the salsa and let stand while preparing the snapper.

Prepare a grill for direct-heat cooking over medium heat. Meanwhile, in a shallow ceramic or glass bowl, whisk together the remaining 2 tablespoons lime juice, the lime zest, olive oil, the remaining 1 tablespoon cilantro, chili powder, and garlic. Add the snapper and turn to coat. Let stand while the grill is heating, no longer than 30 minutes.

Lightly oil the cooking grate. Remove the snapper from the marinade, season it with salt, and place on the grill. (You can use a perforated grill grid if you have one.) Cover and cook until opaque when flaked in the thickest part, about 5 minutes. (No need to turn the snapper.) Transfer to a cutting board. Do not worry if the snapper pieces fall apart when you remove them from the grill. Tent with aluminum foil to keep warm and let stand for 3 minutes.

Meanwhile, place the tortillas on the grill and cook, turning once, until heated through, about 1 minute total. Wrap in a cloth napkin or kitchen towel to keep warm.

Flake the fish into bite-sized pieces and transfer to a serving plate. Serve at once with the salsa and tortillas, allowing diners to fill their own tacos.


Makes 4 servings



• Change It Up:
Fish tacos can be served with slaw instead of salsa:
Mix together 4 cups finely shredded green cabbage; 1 green onion, white and green parts, minced; â…“ cup mayonnaise; 2 tablespoons fresh lime juice; and 2 tablespoons minced fresh cilantro. Season with salt and pepper, and let stand for about 30 minutes before serving.