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Mon 27 Tommy Smythe shares the classic partyware that’s making a comeback
Tue 28 Strange but delicious food pairings with Chef Rodney Bowers
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Grilled Fogo Island Fish Tacos With A Hawaiian-Inspired Twist

We often forget aout fish when we plan our summer BBQ meals! However, this tasty and healthy food should be a staple of your summer diet! Lynn Crawford is here to BBQ some fresh Fogo Island fish, to make delicious grilled fish tacos with pineapple salsa!

Grilled Fogo Cod Tacos
 
Ingredients:
For Grilling Fish
  • ­1 tsp chile powder
  • 1/2 tsp ground cumin
  • 1 tsp kosher salt
  • pinch ground black pepper
  • zest and juice of 1 lime
  • 3 tbsp olive oil
  • 2 lb Fogo Cod fillet
  • 1 jalapeno pepper, thinly sliced
  • Heavy duty aluminum foil (or double layer of regular foil), large enough to form package around fillet
  • Additional oil for foil
Grilled Pineapple Salsa:
  • 2 slices (1/2 inch thick rings) cored pineapple
  • 1/2 cup diced red pepper
  • 2 tbsp capers
  • 2 tbsp chopped cilantro
  • 1/2 jalapeno, seeds removed and finely diced
  • 1 tbsp lime juice
  • Preheat grill to medium high.

What To Do:
For Fish:
  1. Preheat grill to medium high.
  2. In a small bowl, combine chile powder, cumin, salt, pepper, lime juice, zest and olive oil. Spread evenly over fish.
  3. Lightly oil foil and place fish on top.
  4. Arrange jalapeno slices over fish.
  5. Crimp edges of foil together to form a package and place on grill.
  6. Grill until fish is cooked through, about 10 minutes.
  7. Take off heat, and using a fork, gently flake into large pieces. Set aside.
For Salsa:
  1. Grill pineapple slices on both sides until nicely marked, about 2 minutes each side.
  2. Let cool slightly and dice.
  3. In a medium bowl, combine diced pineapple, red pepper, capers, cilantro, jalapeno and lime juice. 
To Serve:
  • 2lb Grilled Fogo Cod
  • 1 recipe Grilled Pineapple Salsa
  • 2 cups shredded green cabbage
  • 2 cups shredded red cabbage
  • 4 radishes, very thinly sliced
  • 3 limes, halved
  • additional picked fresh cilantro
  • 4-inch soft corn tortillas (about 2 dozen)
Serves 6-8

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Thursday July 28, 2016

Coming Up

Mon 27 Tommy Smythe shares the classic partyware that’s making a comeback
Tue 28 Strange but delicious food pairings with Chef Rodney Bowers
SEE THE FULL SCHEDULE
http://www.marilyn.ca/Tickets/FAQ