Fish Tacos – On the Grill
Just in time for summer – Fish Tacos and the Grill.
Two family favorites: Fish tacos and the Grill. We recently hosted some friends for a post-baby shower dinner. The ladies were away all day at the shower, and I had the chance to prepare a meal for the family and good friends as they prepare to welcome an addition to their family.
The weather was perfect here in Florida on that day. So my goal was to prepare something that embraced the outdoors, was easy, yet memorable for the ‘audience’ of 15. So, a large flank steak and several pounds of tilapia in-hand I went to work.
On the menu: Fish tacos and steak tacos, fresh guacamole and pineapple salsa, grilled veges (of course). Following is how I did it. It’s easy. While I cooked for 15, this could also be a 2-person event by changing quantities.
Fish – Any white fish would do actually. I chose Tilapia for these grilled fish tacos.
- Place the fillets in a large storage bag.
- Add rock salt (1 tsp), pepper (1 tsp)
- 2 limes (zest and juice)
- Marinate for a couple of hours
Flank Steak – Simply take a flank steak and marinate overnight with the following. Note: marinades are what you make of them. If you have a flavor favorite, theme your marinade and have fun.
- In a large storage bag, combine cup of red wine, seasoning (we use garlic powder, salt, pepper), red wine vinegar, 1/4 cup ketchup
- 2 garlic cloves, chopped
Tortillas – flour and corn. Grill about 15-20 seconds each side.
Salsa – Simply combined quartered grape tomatoes, chopped pineapple, black beans, chopped cucumbers, lime and cilantro. Added salt and pepper to taste and done. All you have to do is start adding items to a bowl and taste periodically until it’s perfect (according to your palette).
Veges – a variety of your favorites (see previous post)
Garnish for the grill – This is simple and adds to the presentation. Many years ago for some good friends’ post wedding get-together, we threw a Hawaiian-themed cookout (they are big fans of Hawaii). To present the grilled meats, I grilled sliced pineapple, limes, oranges and grapefruits. Then, served all the meats on top of the grilled garnishes.
Load onto serving platters with a side of rice, fresh guac, fresh cilantro, lime wedges and maybe some margaritas. You let the grill do all the work. Sit with family and friends as they build custom tacos – and enjoy!