A Little Something Fishy
Weekend before last, I was in Memphis with my manfriend and we decided to take the plunge and cook something new to us for our Saturday night at-home dinner date. So, we braved the cold weather on his roof deck, fired up his grill, and cooked up these absolutely delicious Grilled Fish Tacos, courtesy of my favorite source, Joy of Cooking. They couldn't have been more fresh-tasting and were easy enough for this girl - who was boozing it up while cooking - to make. This recipe makes four servings...or two servings for two hungry law nerds.Place in a shallow baking dish just large enough to hold them in a single layer:
- 2 pounds swordfish, halibut, monkfish or other firm fish, cut into 1-inch cubes (22 to 26 pieces) (NOTE: We used tilapia, grilled it in uncut fillet form, and flaked it once it was cooked, which worked out nicely)
Mix well:
- 1/3 cup fresh lime juice
- 3 tablespoons coarsely chopped fresh cilantro
- 1 to 2 tablespoons minced jalapenos or other fresh chili peppers
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Pour the marinade over the fish, cover and refrigerate for at least 1 hour or up to 3 hours.
Prepare a medium-hot grill. Have ready 12 fresh corn tortillas. Meanwhile, remove the fish from the marinade and thread it onto skewers (if you are using them). Grill over the hot fire, turning it once, until the fish is opaque in the center, 4 to 5 minutes each side. Remove from the heat and slide the fish off the skewers onto a platter. Place on the table along with:
- 2 cups shredded romaine lettuce
- Corn, Cherry Tomato and Avocado Salsa
Corn, Cherry Tomato and Avocado Salsa - makes about 2 cups
Cook 2 ears of sweet corn (NOTE: we grilled them - delicious and easy). Remove the corn kernels and place in a medium bowl along with:
- 8 small cherry tomatoes, seeded if desired, and halved
- 1 small ripe avocado, peeled and coarsely chopped
- 1/4 cup coarsely chopped fresh cilantro, maybe
- 1/2 small red onion, finely diced
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice, or to taste
- 1 clove garlic, finely chopped
- 1 to 3 fresh jalapeno peppers, seeded and finely chopped
- Salt and ground black pepper to taste
Stir together well and serve immediately.
Labels: dinner
posted by ATP at 2:30 PM
1 Comments:
For an alternative guac recipe (which sounds delish): http://www.101cookbooks.com/archives/001556.html
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