Grilled Fish Tacos With Key Lime Sauce Food

GRILLED FISH TACOS WITH KEY LIME SAUCE

Steps:

• For the slaw: Combine the cabbage, lime juice, scallions, jalapeno and cilantro in a large bowl. Season to taste with salt and pepper. Let sit for 10 minutes, toss again and season again to taste with salt and pepper. Set aside for up to 2 hours at room temperature, or refrigerate for up to 2 days. (The longer it sits the better it gets.)
• Preheat the grill over medium-high heat to 375 degrees F or heat a grill pan over medium heat. Clean and oil the grill grates.
• Meanwhile, for the key lime sauce: Whisk the lime juice, mayonnaise and mustard together in a small bowl. Set aside.
• For the fish and assembly: Place the fish on a rimmed baking sheet. Drizzle both sides with oil then liberally sprinkle with cumin, salt and pepper until both sides are coated. Grill the fish until you see grill marks and the flesh is white and easily flakes with a fork, 2 to 3 minutes per side depending on the thickness. (It's okay if the fish breaks since it will be broken up into large chunks for the tacos.) Transfer to a plate.
• Grill the tortillas until lightly charred, about 1 minute per side.
• Fill each tortilla with about 1/4 cup of the slaw, followed by some of the fish broken into large chunks. Drizzle with sauce, top with a scattering of the tomatoes and a sprinkling of cilantro leaves and serve immediately.

GRILLED FISH TACOS

Steps:

• Stir 1 cup onion, 1/4 cup cilantro, oil, 3 tablespoons lime juice, orange juice, garlic, and oregano in medium bowl. Sprinkle fish with coarse salt and pepper. Spread half of onion mixture over bottom of 11x7x2-inch glass baking dish. Arrange fish atop onion mixture. Spoon remaining onion mixture over fish. Cover and chill 30 minutes. Turn fish; cover and chill 30 minutes longer. Whisk mayonnaise, milk, and remaining 2 tablespoons lime juice in small bowl.
• Brush grill grate with oil; prepare barbecue (medium-high heat). Grill fish with some marinade still clinging until just opaque in center, 3 to 5 minutes per side. Grill tortillas until slightly charred, about 10 seconds per side.
• Coarsely chop fish; place on platter. Serve with lime mayonnaise, tortillas, remaining 1 cup chopped onion, remaining 1/2 cup cilantro, avocados, cabbage, Salsa Verde, and lime wedges.

GRILLED-FISH TACOS

Steps:

• Very thinly slice onion crosswise into rings with slicer. Set slicer aside. Heat vinegar, sugar, and 1/2 teaspoon salt in a small heavy nonreactive saucepan until sugar has dissolved. Remove from heat and stir in onion, then let stand until ready to use (about 25 minutes).
• Meanwhile, stir 1/4 cup lime juice together with cilantro, oil, and 1/2 teaspoon salt. Add fish and toss to coat, then marinate at room temperature 15 minutes.
• Whisk together mayonnaise, crema, 1/2 teaspoon salt, and remaining 3 tablespoons lime juice to make sauce.
• Preheat a gas grill with burners on high, covered, 10 minutes, then reduce heat to medium-high.
• Thread each piece of fish onto a skewer (discard marinade). Wrap exposed part of each skewer in heavy-duty foil to protect it from charring.
• Wrap tortillas in 2 foil packages and warm on grill, turning once, about 3 minutes total.
• Oil grill rack, then grill fish, covered, turning once, until opaque and just cooked through (for mahimahi), about 6 minutes total; or until just pink in center (for tuna), about 4 minutes.
• Very thinly slice radishes with slicer. Halve, pit, and peel avocados, then cut into 1/2-inch-thick slices. Drain onions.
• Serve fish with tortillas, crema sauce, onions, and remaining toppings.

CILANTRO LIME SAUCE

Steps:

• Add all ingredients to a high speed blender or food processor. Pulse until it's mostly smooth - you want to leave it just slightly chunky with visible small bits of cilantro.

GRILLED FISH TACOS WITH CHIPOTLE-LIME DRESSING

Steps:

• To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.
• To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.
• Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
• Remove fish from marinade, drain off any excess and discard marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.
• Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.

LAZY DAYS RESTAURANT FISH WITH KEY LIME BUTTER SAUCE

Steps:

• Place the water, wine and key lime juice in a large saucepan over a high heat and reduce by half, about 5 minutes.
• Add the garlic power. Add pepper to taste. Cut the butter into pats about the size of 1 tablespoon. Reduce the heat to low. Add one pat butter and whisk until the butter is incorporated. Add another pat and continue until all of the butter is used.
• Mix the water and cornstarch together and add to the sauce. Raise the heat to medium and stir until the sauce thickens and a few bubbles appear. Set aside while the fish cooks.
• Mix the eggs and water together in a small bowl (whisk vigorously til combined).
• Place the flour on a plate and dip the fish fillets into flour, coating both sides.
• Dip the fish into the egg wash.
• Place the bread crumbs on a second plate and coat the fish with bread crumbs, making sure both sides are coated.
• Heat 4 tablespoons of the Key lime butter sauce over medium-high heat in a skillet large enough to hold the fish in one layer. Add the fish and sauté for 4 minutes. It should be golden. Turn the fish and sauté for 4 minutes for 1 inch thick fillets. Sauté 2 minutes longer for thicker fish or 2 minutes less for thinner fish. The fish is cooked when the flesh is opaque, not translucent. (I had trouble sauteing in the sauce, and did use olive oil or coconut oil here).
• Place the fish on 4 dinner plates. Spoon the sauce over the fish. Sprinkle the tomatoes, scallions, parmesan cheese and parsley over the fish.
• Note: I have had the best success with setting up all ingredients before cooking. My prep time and cook time may be a bit off only because I make it an event and take my time so I guessed at both as if I was trying to get the job done normally. The ingredients are copied verbatim from book, and are in order of use, and I thought a bit confusing at first, but it works! Lastly, use real butter, good fish and fresh herbs and cheese. It makes all the difference.

GRILLED FISH TACOS

Steps:

• Combine all marinade ingredients. Cut the fish into several large pieces and add to the marinade.
• Refrigerate for 1 to 3 hours (no longer or you'll have ceviche). Drain the fish and discard the marinade.
• Half an hour before cooking, clean the grill thoroughly with a brush and wipe it down with an oil-dampened rag. Preheat the grill on high. Grill the fish until it is barely firm to the touch and opaque through the center. Do not overcook.
• Remove to a platter and break into chunks to serve. Keep loosely covered.
• To serve, hold a tortilla in your hand and add a spoonful of avocado. Add a few pieces of fish, a squeeze of lime, mango salsa; finish with the optional toppings.
• Note: The fish may also be baked or sauteed.