This is definitely a meal that will have a repeat performance in our house.
Grilled Fish Tacos
Bon Appetit, May 2008
by Steven Raichlen
- 2 cups chopped white onion, divided
- 3/4 cup chopped fresh cilantro, divided
- 1/4 cup olive oil
- 5 tablespoons fresh lime juice, divided
- 3 tablespoons fresh orange juice
- 2 garlic cloves, minced
- 1 teaspoon dried oregano (preferably Mexican)
- 1 pound tilapia, striped bass, or sturgeon fillets
- Coarse kosher salt
- 1 cup mayonnaise
- 1 tablespoon milk
- Corn tortillas
- 2 avocados, peeled, pitted, sliced
- 1/2 small head of cabbage, cored, thinly sliced
- Salsa Verde
- Lime wedges
Stir 1 cup onion, 1/4 cup cilantro, oil, 3 tablespoons lime juice, orange juice, garlic, and oregano in medium bowl. Sprinkle fish generously with salt and pepper. Spread half of onion mixture over bottom of 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.
I prepared the fish in a grill pan, because we do not have a barbeque. If prepared this way, you can just pour the fish and the entire marinade into the grill pan, and serve the cooked marinade with the fish. Grill at med-high heat for about 3-5 minute per side, or until fully cooked. (Fish can also be grilled on a BBQ grill for a more distinct flavor).
Break up the fish into large pieces; place on platter. Serve with lime mayonnaise, tortillas (heated for grilled), remaining 1 cup chopped onion, remaining 1/2 cup cilantro, avocados, cabbage, Salsa Verde, and lime wedges.
1. MAKE THIS!!! The marinade and the lime mayonnaise totally make the dish.
2.We did not have cabbage, but I did use tomatoes and it made it more colorful and tasty.