MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Grilled Fish Tacos w/Strawberry Pineapple Salsa
Categories: Fruits, Herbs, Citrus, Seafood, Breads
Yield: 5 servings

MMMMM---------------------SALSA (2 1/2 CUPS--------------------------
1 c Strawberries; fine diced
1 c Pineapple; fine diced
1/2 c Red onion; fine diced
1 cl Garlic; minced
1 c Cilantro; rough chopped,
- loose packed
1 sm Red chile; diced
1 Lime; juiced
1/4 ts (ea) salt & black pepper
1/2 ts Sugar (opt)

MMMMM---------------------------TACOS--------------------------------
1 lb Firm-fleshed fish
1 ts Ground cumin
1 ts Sweet paprika
1 ts Smoked paprika
Heavy pinch cayenne
1/4 ts (ea) salt & black pepper
1 tb Olive oil
High heat oil; for grill
12 (6") corn tortillas

MMMMM--------------------------TO SERVE-------------------------------
Shredded red cabbage
Sliced radishes
Avocado
Sour cream
Lime wedges
Cilantro

MAKE THE SALSA: In a bowl, mix together all salsa
ingredients, except for the sugar, and refrigerate for
at least 30 minutes or up to 2 days.

Taste and add sugar or additional seasonings to taste
when ready to serve.

HEAT THE GRILL: If you have a gas grill, make sure to
preheat it for at least 10 minutes with the lid closed.
If you have a charcoal grill, push the coals to one side
to make high heat and lower heat zones for cooking.

PREPARE THE FISH: Remove fish from the refrigerator and
pat dry with paper towels.

In a small bowl or jar, mix spices until completely
combined. Brush the fish with a little oil, then
sprinkle all over with seasoning.

Rest the fish at room temperature while the grill heats
up.

OIL THE GRILL: When your grill is hot, wipe the grates
with oil. You can either use a grill brush or a small
wad of paper towels dipped in the oil. Wipe the grates 5
to 10 times until they look black and glossy.

GRILL THE FISH: Place your fish, skin side down, on the
grill. If using a charcoal grill, place over indirect
heat. On a gas grill, turn the heat down to medium
(about 350F) and close the lid.

Grill 2 minutes, then check the fish by lifting one
corner of the fish to see if it will come up without
sticking. The skin should be crisp and brown.

If it lifts easily, flip the fish and cook for another 3
to 5 minutes with the lid closed. If the fish doesngCOt
lift easily, continue cooking and checking every 30
seconds.

Grill until the fish is cooked through and flakes easily
with an internal temperature of 145F.

Transfer the fish to a plate to rest.

GRILL THE TORTILLAS: Turn heat to high and brush grates
with oil again (or cook over direct heat on a charcoal
grill). Cook tortillas for 30 seconds on each side to
warm and soften.

SERVE: Cut the fish into several pieces. Serve on
tortillas, topped with salsa and other toppings.

Makes: 4 to 6 servings

By Sabrina Modelle

RECIPE FROM: https://www.simplyrecipes.com

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