Well, I hope you enjoyed my first recipe redux recipe last month as much as I did. Now here we are a month later and it’s time for round two. My task this month involving “vacation food,” really made me think. My husband and I were fortunate enough to get engaged in Barcelona and honeymoon in Hawaii. Since kids, however, our vacations have mostly been camping or visiting family. At first I focused on those early trips we took together, sure the resulting recipe would be as fantastic as the trips. But, my thoughts gradually lead me to more recent, family trips.
One thing we try to do every summer, if possible, is spend a few days on Cape Cod–something I’ve been doing with my parents, aunts, and cousins for the last almost 20 years. No matter who’s there, what we do, or what the weather is, there’s always one thing that’s a given for family trips to the Cape–we’ll be having plenty of grilled, fresh seafood. Um—my key ingredient I decide. Now, what to do with it????
Just a few weeks ago, we were lucky enough to be able to celebrate my Grandmother’s 100th birthday with her. Doing so involved all of us heading out to California, where she lives, for a few days. Something I really looked forward to trying was fish tacos–a very west coast dish for us New Englanders.
Um—something to do with my fish I think…
All that was left was turning my two ideas into one delicious recipe.
The fish in the California tacos were fried, so my grilling would add a different texture and flavor I thought would work well. In addition, fish tacos traditionally have a cabbagy slaw on top. Well, I’m not a big fan of slaw, but I do LOVE fruit salsas and thought that would add a wonderful, crunchy sweetness to my fish (and I was right!) After a bit of trial and error, I finally came up with a winner. I hope you enjoy it as much as my family did!
Grilled Fish Tacos
1 1/2 teaspoons olive oil
1 1/2 teaspoons lime juice
1 1/2 teaspoons sugar
1 1/2 teaspoons red wine vinegar
1/4 teaspoons kosher salt
1/2 avocado, diced
1/2 small red pepper, diced
1/2 small red onion, minced*
3 rings fresh pineapple, diced
1 1/4 pound cod loin, or other firm white fish like haddock
1 1/4 teaspoons salt free lemon pepper seasoning
8 6-inch flour or whole wheat tortillas
In a small bowl, combine first 5 ingredients and mix well. Add avocado, red pepper, onion, and pineapple. Cover and refrigerate for 30 to 60 minutes to let flavors combine.
When ready to eat, heat grill to medium heat. Spray 2 medium-sized pieces of foil with olive oil and divide fish among two foils. Spray fish with olive oil and sprinkle on lemon pepper seasoning. Place fish on foil on grill, and grill until fish flakes with a fork, flipping once, about 8 minutes.
To serve, divide fish evenly among tortillas and top with pineapple salsa. Wrap and eat.
My family insisted on a sprinkle of colby-jack cheese, but even thought I love cheese, I think they were better without it.
Serves 4, 2 tacos each
*If raw onion is a bit too strong, soak the minced onion in cold water and drain before adding it to mixture–learned that trick recently from my mother-in-law–Thanks Gail!
See my fellow Reduxers’ yummy vacation recipes, check this out