Subj : Grilled Seafood - 07
To   : All
From : Dave Drum
Date : Sat Jul 09 2022 11:18:52

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Fish Tacos w/Strawberry Pineapple Salsa
 Categories: Fruits, Herbs, Citrus, Seafood, Breads
      Yield: 5 servings
 
MMMMM---------------------SALSA (2 1/2 CUPS--------------------------
      1 c  Strawberries; fine diced
      1 c  Pineapple; fine diced
    1/2 c  Red onion; fine diced
      1 cl Garlic; minced
      1 c  Cilantro; rough chopped,
           - loose packed
      1 sm Red chile; diced
      1    Lime; juiced
    1/4 ts (ea) salt & black pepper
    1/2 ts Sugar (opt)

MMMMM---------------------------TACOS--------------------------------
      1 lb Firm-fleshed fish
      1 ts Ground cumin
      1 ts Sweet paprika
      1 ts Smoked paprika
           Heavy pinch cayenne
    1/4 ts (ea) salt & black pepper
      1 tb Olive oil
           High heat oil; for grill
     12    (6") corn tortillas

MMMMM--------------------------TO SERVE-------------------------------
           Shredded red cabbage
           Sliced radishes
           Avocado
           Sour cream
           Lime wedges
           Cilantro
 
  MAKE THE SALSA: In a bowl, mix together all salsa
  ingredients, except for the sugar, and refrigerate for
  at least 30 minutes or up to 2 days.
  
  Taste and add sugar or additional seasonings to taste
  when ready to serve.
  
  HEAT THE GRILL: If you have a gas grill, make sure to
  preheat it for at least 10 minutes with the lid closed.
  If you have a charcoal grill, push the coals to one side
  to make high heat and lower heat zones for cooking.
  
  PREPARE THE FISH: Remove fish from the refrigerator and
  pat dry with paper towels.
  
  In a small bowl or jar, mix spices until completely
  combined. Brush the fish with a little oil, then
  sprinkle all over with seasoning.
  
  Rest the fish at room temperature while the grill heats
  up.
  
  OIL THE GRILL: When your grill is hot, wipe the grates
  with oil. You can either use a grill brush or a small
  wad of paper towels dipped in the oil. Wipe the grates 5
  to 10 times until they look black and glossy.
  
  GRILL THE FISH: Place your fish, skin side down, on the
  grill. If using a charcoal grill, place over indirect
  heat. On a gas grill, turn the heat down to medium
  (about 350F) and close the lid.
  
  Grill 2 minutes, then check the fish by lifting one
  corner of the fish to see if it will come up without
  sticking. The skin should be crisp and brown.
  
  If it lifts easily, flip the fish and cook for another 3
  to 5 minutes with the lid closed. If the fish doesngCOt
  lift easily, continue cooking and checking every 30
  seconds.
  
  Grill until the fish is cooked through and flakes easily
  with an internal temperature of 145F.
  
  Transfer the fish to a plate to rest.
  
  GRILL THE TORTILLAS: Turn heat to high and brush grates
  with oil again (or cook over direct heat on a charcoal
  grill). Cook tortillas for 30 seconds on each side to
  warm and soften.
  
  SERVE: Cut the fish into several pieces. Serve on
  tortillas, topped with salsa and other toppings.
  
  Makes: 4 to 6 servings
  
  By Sabrina Modelle
  
  RECIPE FROM: https://www.simplyrecipes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Lawyers, I suppose, were children once." - Charles Lamb
___ MultiMail/Win v0.52

--- Maximus/2 3.01
 * Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10123 (1:18/200)

.