Grilled Fogo Island fish tacos with a Hawaiian inspired twist

By Lynn Crawford
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We often forget about fish when we plan our summer BBQ meals! However, this tasty and healthy food should be a staple of your summer diet. Lynn Crawford is here to BBQ some fresh Fogo Island fish, to make delicious grilled fish tacos with pineapple salsa!

SERVES
6
 TO
8
TOTAL TIME

Ingredients

For grilling fish:

  • ­1 teaspoon chile powder
  • 1/2 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • Pinch ground black pepper
  • Zest and juice of 1 lime
  • 3 tablespoons olive oil
  • 900 grams Fogo Cod fillet
  • 1 jalapeno pepper, thinly sliced
  • Heavy duty aluminum foil (or double layer of regular foil), large enough to form package around fillet
  • Additional oil for foil

Grilled pineapple salsa:

  • 2 slices (1 centimeter thick rings) cored pineapple
  • 1/2 cup diced red pepper
  • 2 tablespoons capers
  • 2 tablespoons chopped cilantro
  • 1/2 jalapeno, seeds removed and finely diced
  • 1 tablespoon lime juice
  • Preheat grill to medium high.

To serve:

  • 2 cups shredded green cabbage
  • 2 cups shredded red cabbage
  • 4 radishes, very thinly sliced
  • 3 limes, halved
  • Additional picked fresh cilantro
  • 10 centimeter soft corn tortillas (about 2 dozen)

Directions

For the fish:

  1. Preheat grill to medium high.
  2. In a small bowl, combine chile powder, cumin, salt, pepper, lime juice, zest and olive oil. Spread evenly over fish.
  3. Lightly oil foil and place fish on top.
  4. Arrange jalapeno slices over fish.
  5. Crimp edges of foil together to form a package and place on grill.
  6. Grill until fish is cooked through, about ten minutes.
  7. Take off heat, and using a fork, gently flake into large pieces. Set aside.

For the salsa:

  1. Grill pineapple slices on both sides until nicely marked, about two minutes each side.
  2. Let cool slightly and dice.
  3. In a medium bowl, combine diced pineapple, red pepper, capers, cilantro, jalapeno and lime juice. 

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