Dinner Tonight: Fish Tacos + Grilled Tomatillo and Pineapple Salsa
Often when we get home on a weeknight, all we want to eat is whatever is most convenient. We're tired from the work day, anticipating whatever tomorrow will bring, and it's all too easy to simply not bother. But the truth is, no matter if it's a Wednesday or a Saturday, dinner in the summer is something to savor. This meal does just that with grilled fish tacos, stuffed with creamy avocado and bright lime and cilantro, plus a smoky and sweet salsa to put on top (or on the side, with chips, of course). The weather is warm, and it's light out until late. Take advantage and pull out your grill.
The Menu
Fish Tacos on the Grill by merrill
Serves 4
1/4 cup olive oil
1 medium sweet onion, peeled, halved and sliced
1/4-inch thick 1 green pepper, seeded and sliced
1/4-inch thick salt and pepper
2 ripe avocados
A small bunch cilantro, cleaned
2 limes, cut into wedges
1 1/2 pound firm-fleshed white fish fillets (tilapia, bass, etc.)
12 flour tortillas
Homemade salsa or pico de gallo for serving
1. Heat 2 tablespoons of the olive oil in a large, heavy skillet over medium-high heat. Add the onion, pepper and a generous pinch of salt, stirring to coat the vegetables in the oil. As soon as the onions start to brown a little around the edges, turn down the heat to medium low and cook, stirring occasionally, until the onions and peppers are tender but still have a bit of a bite, about 5 more minutes. Taste and add more salt if necessary, as well as a few grinds of pepper. Set aside.
2. Heat a grill so that it is quite hot, but not blazing. While it's heating, peel and cut the avocados into thin slices and arrange them with the cilantro and lime wedges on a plate. Rub the fish all over with the remaining 2 tablespoons of olive oil and season generously with salt and pepper. When the grill is hot, gently lay the fish on it and cook, without fiddling with it, for 2 to 4 minutes per side, depending on how thick the fillets are. You want it cooked through, but not at all dry. Gently remove the fish to a plate and keep warm. (If you're not grilling, just cook the fish in a non-stick pan over medium-high heat the same way.)
3. Wrap the tortillas in a stack in aluminum foil and seal. Put the foil packet of tortillas on the grill and cover for a few minutes, until they are warm. Alternatively, you can heat the tortillas a couple at a time right on the grill, using tongs to flip them after about 10 seconds.
4. To assemble a taco, break the fish into large chunks with a fork. Take a warm tortilla and put several pieces of fish in a line down the center. Top with a forkful of the onions and peppers, a few slices of avocado and a pinch of cilantro leaves. Add a generous spritz of lime juice and some salsa if you like. Roll and eat. Leave it up to your guests to make their own, and remind them that if they get messy in the process, they're doing it right!
Save and print this recipe on Food52.
Grilled Tomatillo and Pineapple Salsa
Get the Grilled Tomatillo and Pineapple Salsa recipe on Food52.
The Grocery List
Serves 4
2 medium onions
1 green pepper
2 ripe avocados
1 small bunch of cilantro
2 limes
1 1/2 pounds firm-fleshed white fish fillets (tilapia, bass, etc.)
12 flour tortillas
10 large tomatillos
1/2 cup chopped dried pineapple (the sweetened kind)
1 canned chipotle chili in adobo sauce, plus 1 teaspoon adobo
We know you've got a well-stocked pantry and refrigerator so you'll have olive oil, salt, pepper, and chile flakes. If not, add those to the list.
The Plan
1. Caramelize your onions for the tacos. Set aside.
2. As those are sautéing, light your grill. Grill up the tomatillos and onions for the salsa first.
3. Go back inside and prepare the rest of the salsa. If it sits for a bit after you're finished, the flavors will have a chance to mingle together and become even more delicious.
4. Grill your fish, and warm your tortillas.
5. Assemble your tacos. Dig into the salsa. Enjoy with a margarita in hand, and be happy it's summer.
Photos by James Ransom and Jennifer Causey
