Quick and easy one, if you like ’em grilled…

In: Recipes | Posted by: Bart

22 Jan 2009

Get four good sized fillets of a FRESH solid white fish, I used halibut, but tilapia or dorado would probably work well, too. Rinse well.

In a glass dish or freezer bag, soak the fillets in 1/2 cup white wine, 2 tbl spoons soy sauce, 1 tsp black pepper, for 30 min, turning occasionally.

While that marinates, prepare the pinapple chili salsa, and get the tortillas warm.

Chop some pinapple into pretty small pieces, about two cups. into that, pour 2 tbl spns of orange juice, 4 tblspns chopped green onion (just the top greens, not the solid white stalk), 1 tblspn brown sugar, 2 tblspns pepper or chili sauce, 1 tspn soy, 2 tblspn fresh cilantro. Stir it together and set aside.

Fire up the coals, get the flame pretty hot, but not to the point of searing.

Torillas in foil on the side of the fire to warm.

Oil the warmed grill, and set the fillets over the coals. If you have any green onions left over, put them on, too. DO NOT LEAVE THE GRILL. Only a hack would ever leave fish on a grill unattended. It’s like leaving a baby on the changing table, or a kid swimming alone in a pool infested with mutated carnivorous seabass. Disater could strike at any minute. Baste the fish with the marinade once or twice.

Looking at the profile of the fish, check to see if it is cooked to a little less than 1/2 way through. Try to let the fish just sit ove medium heat; the more you mess with it, the more mess you will have as the fish will flake easier as it gets done.

Use a spatula to get under it and flip it. I use my non-spatula wielding hand to hold the fish together a bit. You only get one fip, so make it count (unless you use a cage or a fish plate, but I try to minimize clean-up and just use the grill). Marinade again immediately once the fish is flipped. Give it 60% of the time it had on the first side.

Get the torillas ready

Get your plate ready.

Take the fillets off and immediately flake.

Serve with warm tortillas, grilled green onions, fresh salsa, limes, and a great view of hollow A-frames rolling offshore.

Total time should be about 45 minutes from cooler/ fridge to plate.

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