Cook Local – Baja Fish Tacos
I thought we’d grill up some Baja Fish Tacos today and for the fish, I’m going to send you over to Pismos Coastal Grill – on Blackstone at Nees. In addition to their wonderful restaurant they also have a great Fish Market! They have a beautiful selection of fresh fish – salmon, seabass, mahi mahi and shellfish too. I chose halibut for fish tacos. But before we talk about recipes…. let’s talk start with buying the fish.
TIPs when choosing fresh fish
- take a deep breath, fresh fish will not have any smell
- the fish should be opaque and shiny
- when you bring fish home from the market, place it on top of a bowl full of ice (preferably crushed ice) in the refrigerator, keeping it cold will keep it fresh longer
- for fish tacos you want a firm white fish – today I chose halibut, but you could also use mahi mahi, cod, tilapia or even catfish
You’re absolutely going to love the marinade for the fish! It’s beyond easy and only uses a few ingredients. You’ll use it to marinade the fish and also to drizzle over the meat after it is grilled.
You’ll need olive oil, cilantro, a jalapeño, a couple limes, salt & coriander – that’s it! But you may want to double the recipe…it’s really good! Marinade the fish about 30 minutes and then onto the grill it goes.
We always grill the tortillas – that’s where you get that great restaurant quality flavor. Watch them carefully though, it only takes a few seconds per side!
Don’t forget your toppings for the tacos – we chose cabbage, sliced jalepenos & radishes – tomatoes, cilantro & onions are yummy too!
Then it’s time to put it together – grab a tortilla (or two!), add the fish and your favorite toppings. On a hot, hot summer’s day nothing pairs better than a great beer – so grab a cold one and enjoy a great meal with family and friends!
- 1 lb. firm white fish – I recommend halibut
- 1/3 cup olive oil
- 1/2 bunch cilantro (about 1 cup), bottom half of the stems removed
- 3-4 slices jalepenos
- 1 clove garlic, chopped
- 1 teaspoon salt
- 1/2 teaspoon ground coriander
- corn or flour tortillas
- toppings of choice – thinly sliced cabbage, jalepenos & radishes, sliced onion, tomatoes, lime wedges, etc.
- [i][b]For the marinade -[/b][/i]
- Add the olive oil, cilantro, jalepenos slices, garlic , salt & coriander to a food processor and process until the ingredients are finely chopped and combined.
- Place the fish in a glass dish and spoon half the marinade over the fish, coating all sides. (Reserve the remaining marinade to drizzle over the fish after grilling.) Cover & refrigerate the fish. Marinade for 30 minutes.
- [b]Time for grilling![/b]
- Grill over hot coals about 6 minutes per side. The fish is done when it flakes easily.
- If desired, grill the tortillas – they will only take less than a minute per side. It’s ok to give them a little char it adds a lot of flavor.
- When the fish is cooked and you’ve removed it from the grill, flake the meat and drizzle the remaining sauce over it.
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