Winter grilling can seem like a daunting, cold, unfriendly endeavor, yet flame roasted food straight from the grill is so satisfying on frigid days. By choosing to grill larger foods that don’t require a lot of care, you can minimize your time outside and let the grill do the work. One such dish is Spice-Rubbed Grilled Fish, a large 2-pound fillet rubbed with spices and grilled to perfection that we love to serve with warm tortillas. The large fillet is simple grilled for several minutes on each side, allowing you to stay warm and be filled.
As with any seafood or shellfish, getting the fish as fresh as possible will make all the difference in flavor. This recipe uses a large 2-pound fillet of striped bass or red snapper with the skin intact. After making a series of shallow slashes into the fish skin, apply a rub of cumin, oregano, chili powder, olive oil, salt, and cilantro to both sides of the fish. Grill over high heat on lightly oiled grill grates to protect the delicate flesh from sticking and tearing. The finished fillet is transferred to a plate, allowed to rest and cool slightly, then shredded with a fork into bite-size pieces. Serve with warm corn tortillas, lime wedges, and favorite toppings to make tacos, tostadas, or a salad. So have fun with your grill, even in these colder times – your family, friends, and your mouth will be very appreciative!
Servings: Makes 12 tacos
Spice Rubbed Grilled Fish Tacos Ingredients
- 1 teaspoon ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon chili powder
- 2 teaspoons coarse salt
- 4 tablespoons (1/4 cup) extra-virgin olive oil
- 1/4 cup finely chopped cilantro, plus sprigs for garnishing
- 2-pound fillet of striped bass or red snapper, skin intact
- Lime wedges, for garnishing
- Favorite toppings for tacos (fresh avocado, sour cream, diced tomatoes, etc.)
- Warmed corn tortillas
Spice Rubbed Grilled Fish Tacos Directions
- Stir together spices and salt. Mix in olive oil and cilantro. Use a sharp knife to make shallow slashes about 1 1/2 inches apart into the fish skin; transfer to a large dish and rub both sides with spice mixture. Refrigerate for 30 minutes to 2 hours.
- Preheat a clean, lightly oiled grill to high heat. Place fish, flesh-side down, on hot grill. Do not move for 3 to 5 minutes, or until fish is opaque. Flip using 2 spatulas. Cook until fish flakes slightly when pressed, about 5 to 7 minutes more.
- Transfer fish fillet to a plate. Set aside to cool slightly. Place on a serving platter, shred fillet with fork into bite-size pieces, and garnish platter with lime wedges and cilantro sprigs. Serve immediately, or within 1 hour at room temperature.
Taken from MarthaStewart.com