Nov 4, 2020

Grilled Fish Tacos topped with a Charred Corn and Red Pepper Salsa


1 lb cod fillet
1 tsp onion powder
1 tsp garlic powder
1 tsp cumin powder
1/2 tsp cayenne
1 tsp kosher salt
1 tbl olive oil
canola oil for pan
Charred corn and Red Pepper Salsa
1 tbl canola or vegetable oil
1 cup frozen or fresh corn kernels
1 whole red pepper, minced small
1 jalapeno, minced small
1 shallot, minced
juice of half of lime 
1 tbl minced cilantro

minced Cilantro
lime wedges
sliced avocado
Corn tortillas


Slice the cod fillet into small 2 inch pieces, coat with olive oil, spices, salt and pepper.  Allow the flavors to marinate in the fridge for around 20 minutes, but not much longer than that.
While the fish marinates, assemble to corn and pepper salsa.  Heat a medium cast iron or heavy skillet to medium high temperature.  Place canola or vegetable oil in the pan, once it shimmers, add the corn, and allow it to char in the pan for 5-8 minutes.  Now add in the shallots, red pepper, jalapeno, and sautee for a couple of minutes.  Once the vegetable have softened slightly, remove the pan from the heat, add the lime juice, cilantro, salt, and pepper.  Set aside.

Pre heat a grill pan, and coat lightly with canola or vegetable oil.  Grill the fisj fillets, use a fish spatula to flip them, they will be delicate and trick to flip otherwise.  While the fish is grilling, heat up the tortillas on the open gas burner or in the cast iron pan.
Now assemble, in the tortillas, place a couple pieces of fish, charred corn and red pepper salsa, sliced avocado, cilantro, and a squeeze of lime.  Enjoy!

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