Saturday, August 04, 2007

Fish Tacos

We had this last night with Miss Debbie & Mr. Hank. Miss Debbie made a delicious corn salad to go with it.

5 servings

2 lb.s grouper fillets (snapper or any firm white fish can be used)
juice from 2 limes
juice from 1 orange
about 2-2 tbl recado rojo (optional, available at Latin markets)
1-2 cloves garlic, crushed
salt & pepper

Put all in a ziplock bag and marinate refrigerated for 2 hours. Remove from bag, pat dry, and
grill about 10 minutes, but this will depend on the thickness of your fillets. We grilled these on a grill pan with smaller holes rather than on the grate. Be sure to spray your grill with high-temperature Pam and don't move the fish more than once.

Serve with hot corn tortillas and a double recipe of xni pek (pico de gallo).

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