Best Grilled Fish Tacos With Tropical Fruit Salsa Recipes

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GRILLED MARLIN WITH TROPICAL FRUIT SALSA



Grilled Marlin With Tropical Fruit Salsa image

I found this at fooddownunder.com. It's very flavorful, and I really like the lime-soy marinade with the tropical salsa on top - a very good combination! Time does not include marinating time.

Provided by mplsgirl

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

4 marlin steaks
4 garlic cloves, minced
4 tablespoons olive oil
1/2 lime, juice of, plus
1 lime, juice of
1 1/2 tablespoons soy sauce
1 green onion, choopped
1/2 mango, chopped
1/4 teaspoon salt
1/2 red peppers or 1/2 green pepper, chopped
1/4 red onion, chopped
1 -2 teaspoon fresh parsley, minced

Steps:

  • Rub fish with garlic and leave garlic on fish. In pan or large ziploc, combine olive oil, juice of 1/2 lime, soy sauce, and green onion. Add fish and marinate about 1 hour.
  • In medium bowl, combine juice of 1 lime, mango, onion, salt, sweet pepper, and parsley. Chill while fish is marinating.
  • Grill marlin over medium heat about 7-8 minutes per side. Top with fruit salsa and serve.

Nutrition Facts : Calories 165.9, Fat 13.8, SaturatedFat 1.9, Sodium 525.6, Carbohydrate 10.9, Fiber 1.4, Sugar 7.2, Protein 1.6

FISH TACOS WITH TROPICAL FRUIT SALSA



Fish Tacos With Tropical Fruit Salsa image

Make and share this Fish Tacos With Tropical Fruit Salsa recipe from Food.com.

Provided by adopt a greyhound

Categories     Lunch/Snacks

Time 55m

Yield 3 tortillas, 2-3 serving(s)

Number Of Ingredients 24

1 lime, juice of
2 tablespoons jalapeno jelly, hot
1 tablespoon canola oil
1 red pepper, chopped
3/4 cup watermelon, diced
1 mango, diced
1 kiwi, chopped
3/4 cup pineapple, diced
1/2 cup red onion, chopped
1 jalapeno, seeded, minced
1 tablespoon cilantro, minced
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup cilantro
1 tablespoon taco seasoning
1 tilapia fillet
1 salmon fillet
1 tablespoon lemons or lime juice
1 teaspoon taco seasoning
2 -3 flour tortillas, warmed
shredded cabbage
tomatoes
cheese
taco sauce

Steps:

  • Make fruit salsa first.
  • In a large bowl, mix the jalapeno jelly, lime juice, and oil. Chop, dice, mince all fresh fruit, onion, jalapeno, and cilantro and put into the same large bowl. Stir gently and refrigerate until ready to eat.
  • Next make sauce:
  • Place all ingredients into a medium bowl and stir to blend. Place in refrigerator to chill.
  • Both fruit salsa and sauce can be made ahead.
  • Place fish on large platter and drizzle with lemon or lime juice. Sprinkle with taco seasoning.
  • Place flour tortillas in foil and warm in the oven at 350 deg. for 10 minute.
  • Either on the stove top or BBQ, cook the fish until it flakes.
  • Fill tortillas with chunks of fish, cabbage, toppings, sauce and top with fruit salsa.
  • Enjoy and eat quickly.

Nutrition Facts : Calories 1033.7, Fat 49.7, SaturatedFat 12.5, Cholesterol 149.6, Sodium 965, Carbohydrate 100.8, Fiber 9.4, Sugar 58.2, Protein 53.2

GRILLED MARINATED FISH WITH TROPICAL SALSA AND COCONUT RICE



Grilled Marinated Fish with Tropical Salsa and Coconut Rice image

Provided by Food Network

Categories     main-dish

Time 1h21m

Yield 4 servings

Number Of Ingredients 30

1/2 cup sliced yellow onions
1/4 cup olive oil
2 tablespoons orange juice
2 tablespoons lime juice
2 tablespoons fresh cilantro
5 cloves garlic, smashed
1 teaspoon salt
1 teaspoon cumin
Pinch cayenne
4 (6 to 8-ounce) troll-caught mahi mahi fillets, skin on
Coconut Rice, recipe follows
Tropical Salsa, recipe follows
Toasted coconut flakes, garnish
Chopped cilantro, garnish
1 cup coconut milk
1 1/2 cups water
1 teaspoon salt
3/4 teaspoon sugar
1 cup long grain white rice
3 tablespoons chopped fresh cilantro
1 ripe mango, peeled, seeded, and diced
1 ripe avocado, peeled, seeded, and diced
1/2 cup diced fresh pineapple
1/4 cup minced red onions
1/4 cup minced red bell peppers
3 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
2 teaspoons minced jalapeno
1 teaspoon minced garlic
Pinch salt

Steps:

  • In a bowl, combine the onions, oil, orange and lime juices, cilantro, garlic, salt, cumin, and cayenne. Place the fish in a large, non-reactive baking dish. Pour the marinade over the fish, cover and refrigerate for up to 1 hour.
  • Preheat a grill, and lightly oil the grill rack with vegetable oil. Remove the fish from the marinade. Place on the oiled grill and cook, skin side up, until marked, 45 seconds to 1 minute. Turn carefully with a spatula and cook, skin side down, until the fish is just cooked through, about 4 minutes, depending upon thickness. Remove from the grill.
  • Spoon the coconut rice into the center of 4 large plates. Arrange 1 fillet onto each serving of rice and top with the Tropical Salsa. Garnish with toasted coconut and cilantro, and serve.
  • In a saucepan, combine the coconut milk, water, salt, and sugar. Bring to a boil. Add the rice, stir well, and reduce the heat to medium-low. Cover and simmer undisturbed until the liquid is absorbed and the rice is fluffy, about 20 to 24 minutes. Remove from the heat and let sit without stirring for 10 minutes.
  • Fluff with a fork and add the cilantro. Adjust seasoning, to taste. Serve hot.
  • Combine the mango, avocado, pineapple, onions, bell peppers, cilantro, lime juice, jalapeno, garlic, and salt in a bowl and gently fold to combine. Adjust seasoning to taste. Let sit for 30 minutes before serving for the flavors to blend.

JAMAICAN-ME-NUTS! MAHI-MAHI TACOS WITH TROPICAL FRUIT SALSA



Jamaican-Me-Nuts! Mahi-Mahi Tacos With Tropical Fruit Salsa image

This buttery sweet fish is grilled to perfection with our own jerk seasoning! Served on a warmed flour or corn tortilla, topped with our special Tropical Fruit Salsa, avocado, piled high with cabbage, jicama and lime sour cream, makes our Mahi-mahi Tacos quite a catch! Come to the Islands and enjoy these delicious, unique flavors! Recipe concocted by the First Class Nuts team for the ZWT3! Don't forget the rum! :)

Provided by Wildflour

Categories     Mahi Mahi

Time 30m

Yield 8 tacos, 4 serving(s)

Number Of Ingredients 23

4 (8 ounce) mahi mahi fillets (can sub tilapia or cod)
2 tablespoons canola oil
caribbean jerk seasoning (I used Dry Jerk Seasoning)
1 cup fresh pineapple, diced
1 cup fresh mango, diced
1 cup fresh papaya, diced
1/4 cup finely chopped cilantro
1 tablespoon grapefruit juice, can sub lime juice
1 tablespoon white rum
1 scotch bonnet peppers or 1 habanero pepper
1/4 cup finely chopped red onion
1 -2 teaspoon honey
1 garlic clove, finely minced
salt and pepper
8 soft flour tortillas or 8 soft corn tortillas
2 avocados, thinly sliced with
1/2 lime, juice of
2 cups red cabbage, finely shredded
1 cup jicama, finely julienned
2 cups sour cream
1 teaspoon fresh lime juice
1 teaspoon fresh lime zest
cilantro (to garnish)

Steps:

  • Brush fillets with canola oil and sprinkle evenly both sides, with jerk rub seasoning.
  • *Use 1 teaspoons seasoning per side per each fillet. More or less to taste.
  • Rub into fish evenly to coat.
  • Place fillets on hot grill and grill 3-5 minutes per side or til done and flakes easily with a fork.
  • Warm tortillas on grill.
  • Cut fillets into chunks, or coarsely shred with a fork.
  • Divide fish evenly onto 8 warmed tortillas.
  • Top each with fruit salsa, a slice of avocado, shredded cabbage, jicama, and top with lime sour cream.
  • Lime sour cream:.
  • Mix sour cream, lime juice and zest in small bowl.
  • Garnish with additional cilantro if desired.
  • *Note: If scotch bonnet or habanero peppers are too hot for your tastebuds, a red jalapeno can be substituted! They are actually quite mild.
  • Enjoy!
  • Serves 4, two tacos apiece!
  • The seasoning is: Dry Jerk Seasoning by susie cooks, recipe #229443.

Nutrition Facts : Calories 935, Fat 51.1, SaturatedFat 17.5, Cholesterol 225.3, Sodium 696.9, Carbohydrate 68.2, Fiber 13.2, Sugar 23.2, Protein 53.2

GRILLED FISH TACOS



Grilled Fish Tacos image

Provided by Food Network

Time 7h20m

Yield 14 to 16 tacos

Number Of Ingredients 25

1 1/2 cups canola oil
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint
1/4 cup chopped scallion tops or chives
1 tablespoon toasted and ground cumin seeds
1 1/2 teaspoons paprika
1/8 teaspoon cayennne pepper
Salt and freshly ground black pepper
2 pounds mild firm fish fillets, such as mahi mahi or Pacific cod
1 pound tomatillos
3 to 4 jalapenos or 1 to 2 serrano chiles
1 onion, chopped
1 cup fresh cilantro leaves
Salt and freshly ground black pepper
Lime juice
1/4 cup sour cream
1/2 teaspoon lemon juice
1 tablespoon milk, plus more if needed
Salt and freshly ground black pepper
Salt
Shredded cabbage
Lime juice
Corn tortillas
Queso fresco, crumbled
Serving suggestions: lime wedges, chopped fresh cilantro and pico de gallo

Steps:

  • For the marinade: Combine the oil, cilantro, mint, scallions, cumin, paprika, cayenne and some salt and pepper. Marinate the fish at least 6 hours, but preferably overnight.
  • For the salsa verde: Place the tomatillos, jalapenos and onions in a pan, and cover with water. Boil until tender, then drain. Place the vegetables in a blender and add the cilantro. Blend until smooth. Season with salt and pepper and a little lime juice if needed.
  • For the crema: Combine the sour cream and lemon juice. Add just enough milk to make the crema pourable, then season with salt and pepper.
  • For the tacos: Preheat a grill. Place the marinated fish on the hot grill, sprinkle lightly with salt and cook for about 2 minutes per side.
  • Moisten the shredded cabbage with a little lime juice and salsa verde, toss to coat.
  • When the fish is almost finished cooking, warm the tortillas on the grill until they are warm and pliable.
  • Place the warm tortillas on a plate, place a couple pieces of fish (about 2 ounces) on the tortilla, and top with some salsa verde. Then add some shredded cabbage, more salsa verde, drizzle on some crema and top with crumbled queso fresco. Repeat for the remaining tacos.
  • Serve the tacos with lime wedges, chopped cilantro and pico de gallo.

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