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These tasty tacos, filled with grilled fish and served with a tangy-sweet mango salsa, will have you dreaming of long, sunny days at the beach. The oil in the marinade coupled with oiling the cooking grate will help prevent the relatively delicate snapper fillets from sticking to the grate as you grill them.

Ingredients:

For the mango salsa:

  • 1 Mango
  • 2 Tbs. minced red onion
  • 2 Tbs. minced fresh cilantro
  • 1 serrano chile, seeds and ribs removed, minced
  • 3 Tbs. fresh lime juice
  • Kosher salt
  •  
  • Finely grated zest of 1 lime
  • 2 Tbs. fresh lime juice
  • 2 Tbs. extra-virgin olive oil
  • 1 Tbs. minced fresh cilantro
  • 1 tsp. chili powder
  • 1 clove garlic, minced
  • 1 lb. skinless red snapper fillets
  • Canola oil for grilling
  • Kosher salt
  • 8 corn tortillas

Directions:

To make the salsa, peel, pit and dice the mango. In a small bowl, stir together the diced mango, onion, cilantro, chile, lime juice and salt. Cover the salsa and let stand while preparing the snapper.

Prepare a grill for direct-heat cooking over medium heat. Meanwhile, in a shallow ceramic or glass bowl, whisk together the lime zest and juice, olive oil, cilantro, chili powder and garlic. Add the snapper and turn to coat. Let stand while the grill is heating, no longer than 30 minutes.

Lightly oil the cooking grate. Remove the snapper from the marinade, season it with salt and place on the grill. (You can use a perforated grill grid if you have one.) Cover and cook until opaque when flaked in the thickest part, about 5 minutes. (No need to turn the snapper.) Transfer to a cutting board. Do not worry if the snapper pieces fall apart when you remove them from the grill. Tent with aluminum foil to keep warm and let stand for 3 minutes.

Meanwhile, place the tortillas on the grill and cook, turning once, until heated through, about 1 minute total. Wrap in a cloth napkin or kitchen towel to keep warm. Flake the fish into bite-sized pieces and transfer to a serving plate. Serve at once with the salsa and tortillas, allowing diners to fill their own tacos. Serves 4.

Variation: Fish tacos can be served with slaw instead of salsa: Mix together 4 cups finely shredded green cabbage; 1 green onion, white and green parts, minced; 1/3 cup mayonnaise; 2 Tbs. fresh lime juice and 2 Tbs. minced fresh cilantro. Season with salt and pepper, and let stand for about 30 minutes before serving.

Adapted from Williams-Sonoma Comfort Food, by Rick Rodgers (Oxmoor House, 2009).