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Grilled Fogo Island fish tacos with a Hawaiian inspired twist
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
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:
- Preheat grill to medium high.
- In a small bowl, combine chile powder, cumin, salt, pepper, lime juice, zest and olive oil. Spread evenly over fish.
- Lightly oil foil and place fish on top.
- Arrange jalapeno slices over fish.
- Crimp edges of foil together to form a package and place on grill.
- Grill until fish is cooked through, about ten minutes.
- Take off heat, and using a fork, gently flake into large pieces. Set aside.
For the salsa:
- Grill pineapple slices on both sides until nicely marked, about two minutes each side.
- Let cool slightly and dice.
- In a medium bowl, combine diced pineapple, red pepper, capers, cilantro, jalapeno and lime juice.
