Chances are, you’ve heard about the great health benefits of fish and love it in restaurants, but you may be hesitant to cook it at home, perhaps because of the smell or fears of overcooking. Here are some “forgiving” fish recipes that can be adapted to cooking on the grill. (I say, keep the smell outside as much as possible!)
Select fish that does not smell fishy. Ask your fishmonger to help you select the freshest ones. Also, don’t be afraid to buy frozen fish, because in most cases the fish we get here is previously frozen; frozen fish will thaw quickly.
This is always my “go to” fish cooking method when I want something really flavorful and festive. Use almost any fish, such as tilapia, basa, flounder or Mahi Mahi.
- 1 lb. Mahi Mahi fillets or any other firm white fish
- ¼ cup lime juice
- ½ cup good olive oil (I use Cilantro and Roasted Onion from Branch and Vine)
- 1 tsp. cumin
- 1 Tbsp. chili powder (I use ancho chili powder)
- 2 Tbsp. chopped cilantro
- For Salsa:
- 1 cup plain Greek yogurt (low fat or full fat)
- ¼ cup salsa (homemade or your favorite store-bought)
- ½ teaspoon cumin
- 1 Tbsp. chopped cilantro (optional)
- 8 corn or flour tortillas
- Shredded cabbage (red is pretty) for topping
- Combine lime juice, olive oil, cumin, chili powder and cilantro in zip bag and add fish.
- Let marinate for at least 1 hour.
- Combine all Salsa Cream ingredients, set aside.
- Preheat grill to 400.
- Drain fish from marinade, discard marinade.
- Place fish on grill and immediately lower to 300.
- Depending on thickness of fish, cook for about 10 minutes per inch, flipping once.
- Remove and keep warm.
- Place tortillas on the grill for just a minute or so and flip over just until they start to puff and have grill marks.
- Serve fish in tortillas with cabbage and Salsa Cream.