GRILLED FISH FOR TACOS
Rather than double-fry it as they do in Baja, we rubbed ours with 3 spices and grilled it.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Yield Makes 12 tacos
Number Of Ingredients 8
Steps:
- Stir together spices and salt. Mix in olive oil and cilantro. Use a sharp knife to make shallow slashes about 1 1/2 inches apart into the fish skin; transfer to a large dish and rub both sides with spice mixture. Refrigerate for 30 minutes to 2 hours.
- Preheat a clean, lightly oiled grill to high heat. Place fish, flesh-side down, on hot grill. Do not move for 3 to 5 minutes, or until fish is opaque. Flip using 2 spatulas. Cook until fish flakes slightly when pressed, about 5 to 7 minutes more.
- Transfer fish fillet to a plate. Set aside to cool slightly. Place on a serving platter, shred fillet with fork into bite-size pieces, and garnish platter with lime wedges and cilantro sprigs. Serve immediately, or within 1 hour at room temperature.
Nutrition Facts : Calories 119 g, Cholesterol 60 g, Fat 7 g, Protein 14 g, Sodium 619 g
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