Recipes

Recipe of the Month: Grilled Fish Tacos

It is a rare treat to find fresh Halibut at our local Costco, so I usually pick some up when it is available.
Last week was one of those times. So, after one meal of blackened Halibut steaks for dinner, our next
day’s lunch was Fresh Fish Tacos. I am recycling this recipe that I posted last year, since I am reminded
of how good it is. So, even if you don’t do this on the grill, you can still achieve outstanding fish tacos
with this recipe. Enjoy!

 

Grilled Fish Tacos

Ingredients

  • 3 tablespoons vegetable oil
  • 1 tablespoon ancho chile powder
  • 2 teaspoons chipotle chile powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground coriander
  • 2 garlic cloves, minced
  • Salt
  • 2 tablespoons tomato paste
  • ½ cup orange juice
  • 6 tablespoons lime juice, (3 limes)
  • 2 pounds skinless swordfish steaks, 1 inch thick, cut lengthwise into 1-inch-wide strips
  • 1 pineapple, peeled, quartered lengthwise, cored, and each quarter halved lengthwise
  • 1 jalapeño chile
  • 18 (6-inch) corn tortillas
  • 1 red bell pepper, stemmed, seeded, and cut into 1/4-inch pieces
  • 2 tablespoons minced fresh cilantro, plus extra for serving
  • ½ head iceberg lettuce, (4 1/2 ounces), cored and thinly sliced
  • 1 avocado, halved, pitted, and sliced thin
  • Lime wedges

Directions: (serves 6)

NOTE FROM THE TEST KITCHEN Mahi-mahi, tuna, and halibut fillets are all suitable substitutes for the swordfish, but to ensure the best results buy 1-inch-thick fillets and cut them in a similar fashion to the swordfish.

  1. Heat 2 tablespoons oil, ancho chile powder, and chipotle chile powder in 8-inch skillet over medium heat, stirring constantly, until fragrant and some bubbles form, 2 to 3 minutes. Add oregano, coriander, garlic, and 1 teaspoon salt and continue to cook until fragrant, about 30 seconds longer. Add tomato paste and, using spatula, mash tomato paste with spice mixture until combined, about 20 seconds. Stir in orange juice and 2 tablespoons lime juice. Cook, stirring constantly, until thoroughly mixed and reduced slightly, about 2 minutes. Transfer chile mixture to large bowl and let cool for 15 minutes.
  2. Add swordfish to bowl with chile mixture, and stir gently with rubber spatula to coat fish. Cover and refrigerate for at least 30 minutes or up to 2 hours.
  3. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high.
  4. Clean cooking grate, then repeatedly brush grate with well-oiled paper towels until grate is black and glossy, 5 to 10 times. Brush both sides of pineapple with remaining 1 tablespoon oil. Place fish on half of grill. Place pineapple and jalapeño on other half. Cover and cook until fish, pineapple, and jalapeño have begun to brown, 3 to 5 minutes. Using thin spatula, flip fish, pineapple, and jalapeño over. Cover and continue to cook until second sides of pineapple and jalapeño are browned and swordfish registers 140 degrees, 3 to 5 minutes. Transfer fish to large platter, flake into pieces, and tent with aluminum foil. Transfer pineapple and jalapeño to cutting board.
  5. Clean cooking grate. Place half of tortillas on grill. Grill until softened and speckled with brown spots, 30 to 45 seconds per side. Wrap tortillas in dish towel or foil to keep warm. Repeat with remaining tortillas.
  6. When cool enough to handle, finely chop pineapple and jalapeño. Transfer to medium bowl and stir in bell pepper, cilantro, and remaining 4 tablespoons lime juice. Season with salt to taste. Top tortillas with flaked fish, salsa, lettuce, and avocado. Serve with lime wedges and extra cilantro.

Techniques

Don’t Flake Out

When grilling fish, avoid flaky varieties like grouper, hake, cod, or snapper, which will stick to the grill and fall apart when you try to flip them.

SHREDDED SNAPPER: For fillets that stay intact, choose a denser variety like swordfish, mahi-mahi, tuna, or halibut.

 

Key Steps: Grilled Fish Tacos That Taste Light But Not Lean

For grilled fish that’s infused with flavor, it wasn’t enough to simply create nice char marks. We also boosted flavor with a bold spice paste and a grilled-fruit salsa.

MAKE PASTE:A thick spice paste, brightened by lime and orange juices, adds complexity to the fish.

CHILL FISH:Refrigerating the paste-covered fish for at least 30 minutes allows the salt in the paste to penetrate and season the fish.

GRILL FISH, FRUIT, AND JALAPEÑO:The grill deepens the flavor of the pineapple and chile destined for the salsa.

WARM TORTILLAS:Grill the tortillas for about 30 seconds per side and then wrap them in a dish towel or foil to keep them warm.

FINISH SALSA:Finely chop the pineapple and jalapeño and then combine them with red bell pepper, cilantro, and lime juice.


The Kitchen Casanova Recipes:

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> Apple Berry Salsa with Cinnamon Chips
> Asian Chicken Lettuce Wraps
> Baby Spinach Salad
> Balsamic Chicken
> Baked Brie with Jezebel Peaches
> Black Bean Soup
> Blackened Shrimp Tacos
> Breakfast Casserole
> Buffalo Chicken Dip
> Butter Basted Ribeye
> Butter Chicken
> Butternut Squash “Risotto”
> Carolina Crab Dip
> 6-Layer Carrot Cake
> Cheesesteak Pizza
> Cilantro Lime Marinade
> Cinnamon Buns
> Chocolate Almond Bars
> Chicken Cordon Bleu
> Chicken Pesto PIzza
> Corn Flake Chicken
> 2016 Cranberry Salad
> 2017 Cranberry Salad
> Cream of Mushroom Soup
> Crock Pot Chicken
> Crunchy Coleslaw
> Easy Chicken Tacos
Emiril’s New Orleans Barbecue Shrimp
> French Toast Casserole
> French Toast Cupcakes
> Fresh Guacamole
> Fresh Fish – “Wreckdiver” Style
> German Pancakes
> Grilled BBQ Bacon Shrimp
> Grilled Chicken Croissant with Eddie’s Guacamole
> Grilled Fish Tacos
> Grilled Peach Bruschetta
> Gluten-Free Apple Cranberry Stuffed Pork Roast
> Hearty Ham & Split Pea Soup with Potatoes
> Harvey Wallbanger Cake
> Herb Crusted Salmon
> Hot Brie Bites
> Inexpensive Grill-Roasted Garlic & Rosemary Beef
> Italian Stuffed Mushrooms
> July 4th Blueberry Sour Cream Pie
> Lemon Bliss Cake
> Lemon Butter Sauce on Shrimp and Pasta
> Linguine with Basil
> Mango and Black Bean Salsa
> Macaroni Grill’s Pesto and Garlic Shrimp
> Melon Cubes with Balsamic & Chevre
> New England Clam Chowder & Chevre
> Palmetto Cheese Grits
> Pan-Seared Salmon
> Pan-Seared Thai Tuna Salad
> Panini (Turkey, Ham, Brie)
Patrón Silver Lime Cilantro Shrimp
> Peach-Berry Crumble
> Praline bacon
> Pumpkin Bread
> Roast Beef & Horseradish Cheddar Sandwich
> Shepherd’s Pie
> Shrimp Scampi
> Snickerdoodle
> Spaghetti with Garlic and Artichokes
> Spiced Tea
> Spinach Mushroom Quiche
> Spinach Apple Salad
> Strawberry and Feta Salad
> Strawberry Margarita Pie
> Stuffed French Toast
> Summertime Triscuit Treats
> Sweet Potato Casserole
> Sweet & Sour Chicken
> Triple Berry Baked Brie
> Turkey & Meunster Panini
> Ultimate Cinnamon Buns
> Wild Mushroom Feuilletee
> Wild Mushroom Bisque
> White Chicken Chili
> Wine: Picking the Right One

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