Saturday, June 20, 2009

Grilled Fish Fajaitas with Slaw and Salsa

~2 lbs. mild, fleshy fish (ie Tilapia, mahi, flounder)

Extra Virgin Olive Oil to coat fish

1 tsp. Each salt and pepper

flour tortillas


1 cup fresh basil

1 cup fresh cilantro

Three-fourths cup orange juice

One-fourth cup lime juice

1 tsp. salt

One-half tsp. pepper

1 T honey

One-half cup extra virgin olive oil

Coat each piece of fish with oil, then sprinkle both side with salt and pepper.

Prepare grill for medium heat. Scrape grill top to clean, and brush with oil. Grill fish over direct heat on each side for about four minutes, depending on thickness of fish.

Put all sauce ingredients into a food processor and pulse until smooth.

Remove fish from grill and top with a little of the sauce. Lightly cover the fish with foil and let it rest while you grill the tortillas.

Serve fish in tortillas with more sauce, Cilantro Slaw* and Avocado Salsa*.

*Cilantro Slaw

One-fourth cup chopped fresh cilantro

2 cups shredded red cabbage

2 chopped green onions

One-fourth cup seasoned rice wine vinegar

2 T extra virgin olive oil

1 T sugar

Salt and pepper to taste

Mix vinegar, olive oil, sugar, salt and pepper. Pour over cabbage, cilantro and green onions and toss to mix.

*Avocado Salsa

1 cup chopped cherry tomatoes

One-half cup chopped sweet onion

One-fourth cup chopped fresh cilantro

1 Avocado, peeled and diced

zest and juice of one lime

salt to taste

Gently stir all salsa ingredients together.

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