Direct Grilling
Serves 4, 2 tacos each serving
Ingredients for the fish and marinade:
1 to 1-1/2 lbs. cod, mahi-mahi, or other thick, flaky white fish
1/4 cup olive oil
Juice of 1 lime
1 tablespoon ancho chili powder
1 chipotle pepper in adobo sauce, chopped
1/2 teaspoon adobo sauce (liquid the chipotle's are stored in) if you want more heat
1/4 cup chopped cilantro leaves
1 clove garlic, minced
1/2 teaspoon ground cumin
Pineapple salsa:
2 to 3 large cans of pineapple chunks, drained
1/2 large red onion, peeled and finely chopped
3 to 4 tablespoons freshly squeezed lime juice
1/2 small red jalapeno chile, seeded and finely minced
1 poblano or anaheim chile, seeded and finely minced
2 tablespoons finely minced fresh cilantro
Avocado cream:
1/4 cup prepared guacamole
1/4 cup sour cream
2 teaspoons grated onion or shallot
Freshly squeezed lime juice
Kosher salt and freshly ground black pepper to taste
Tacos:
8 corn tortillas, warmed
lime wedges (optional)
Additional minced jalapenos (optional)
Additional chopped cilantro (optional)
Directions:
Preheat grill to medium-high heat.
Make salsa. Put drained pineapple in medium bowl, add the onion, lime juice, jalapeno and pablano. Toss to combine well and sprinkle lightly with salt and pepper. Chill, covered, 1 to 2 hours and up to 24 hours. Stir cilantro into salsa just before serving.
Make avocado cream. Combine guacamole, sour cream, and onion in a small bowl. Stir in enough lime juice to thin it slightly. You want it thin enough to drizzle over the fish. Add some salt and pepper, taste and adjust seasonings. If it is too tart, add a pinch of sugar.
Prepare fish. Place fish in a ziplock bag. Combine marinade ingredients and pour over fish. Let marinate for 15 to 20 minutes.
When grill is hot, remove fish from marinade and place on the hot grill. Cook for 4 minutes on each side. Remove to a plate and set aside for 5 minutes. Flake with a fork into bite-sized pieces.
Warm the tortillas on the grill for about 20 seconds on each side. Place a little salsa on each tortilla, top with some fish and drizzle with avocado cream. Serve with lime wedges, minced jalapenos and cilantro.
