This fish recipe is so versatile, it can be served taco style (with tortilla reflected in the nutritional analysis) or simply as a whole piece of Mexican flavored grilled fish with salsa, guacamole (not reflected in the nutritional analysis). You can grill or broil the fish (see step 3 or 5 accordingly).
- 2 tsp ground ancho chili powder or regular chili powder
- ½ tsp ground cumin
- 3 cloves garlic, minced
- 1 chipotle chili in adobo from the can (with a little sauce), minced
- ½ tsp kosher salt
- Freshly ground pepper to taste
- 2 tbsp olive oil
- 2 pounds firm while fish such as haddock
- About 2 cups shredded cabbage, I like red and green mixed
- 3-4 limes cut in wedges
- 12 fresh corn tortillas, can be purchased at any store specializing in Mexican products*
- In a small bowl mix together chili powder, cumin, and garlic. Add chili in adobo with a little adobo sauce, mix again, add salt pepper and olive oil, and mix again until a loose paste is formed.
- Rub the mixture all over the fish. Let stand at room temperature for 30 minutes marinating or up to 4 hours in the refrigerator. If in the fridge, bring to room temp while you are preheating the grill (30 minutes).
- Preheat the grill to med-high. When the grill is hot, turn one part of the grill on low, leaving the other parts on med-high. The fish will go on the “low” part. Oil the grill grates well using spray or a damp paper towel dipped in vegetable oil and using togs, wipe the grill with the oiled paper towel (generously).
- Place the fish on the cooler oiled part of the grill and cook on each side until golden grill marks are formed. About 3-4 minutes per side. Remove to a cutting board and roughly chop.
- You can also place the fish on a lightly greased cookie sheet and place under the broiler for 8-10 minutes.
- Divide the tortillas into two stacks, wrap in foil and heat on grill for about five minutes.
- Each person should top their tacos with a serving of fish, some cabbage, a squeeze of lime, salsa, and guacamole (not reflected in the nutritional analysis) on the side or in the taco.
Serves 6 (2 tortillas with fish each)
* I freeze the corn tortillas so that I don’t have to search for them the day I want them!