Seafood

Margarita-Glazed Fish Tacos

by Shawnda on May 30, 2013

in Cinco de Mayo,Citrus,Lime,Mexican & TexMex,On the grill,Seafood

Margarita-glazed Fish Tacos

I get the best dinner ideas when I don’t have the ability to write them down. Like sitting at dinner with a fork in my hand. Or pushing The Little through HEB in one of those soul-killing plastic car-cart monstrosities.

Or playing Candy Crush :oops:

Then 2 nights later, I’m looking at a random collection of ingredients trying to remember what I was supposed to do with them.

That’s why I found myself heavy a pound of white fish and a single orange last week. Since they’re usually for margaritas, I never just buy one orange. It had to be one of those “all I need is X and Y because I have everything else” ideas.

I never did figure it out.

Instead, I whipped up a quick margarita-esque marinade, let the fish sit a bit, and then reduced the marinade down to a boozy, citrusy glaze while the fish cooked and I finished the rest of dinner.

Drizzled over the fish tacos before serving, the glaze really adds a bright punch of flavor to the tacos.

So let this be a lesson: When in Doubt, Margarita.

Margarita-Glazed Fish Tacos

Smokey, grilled fish tacos get a summery, flavorful punch from a margarita glaze.

Ingredients

  • For the fish:
  • 1/4 cup tequila
  • 1 tsp lime zest
  • 1/4 cup lime juice (2-3 limes)
  • 1/4 cup orange juice (1 small orange)
  • 1 lbs white fish (cod, tilapia, etc)
  • Salt
  • Pepper
  • 6 small tortillas
  • For the pico de gallo
  • 2 roma tomatoes, seeded and chopped
  • 1/4 cup chopped red onion
  • 1 jalapeno, seeded and chopped
  • Small handful of cilantro, chopped
  • Juice of 1/2 lime
  • Salt

Instructions

  1. Add the tequila, lime juice, zest, orange juice, and fish to a large zip-top bag and let sit for no longer than 30 minutes (less if your fish is delicate; tilapia and cod tend to hold up well).
  2. Heat your grill to medium-high.
  3. Stir together the ingredients for the pico de gallo and set aside.
  4. Grill the fish 4-5 minutes each side, until the center is just opaque.
  5. While the fish is grilling, pour the marinade into a large sauce pan over high heat and bring to a boil, reducing to ~1/4 cup.
  6. Season the fish with salt and pepper and flake into large chunks.
  7. Serve the fish on tortillas topped with pico de gallo and a drizzle of the tequila reduction.

Notes

Yields: 6 servings

Source: Confections of a Foodie Bride

Estimated time: 45 minutes

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Beer-Glazed Fish Tacos with Kiwi-Mango Salsa

Dinner tonight was supposed to look a little different. But when it was go-time, I found myself faced with a real sketchy looking mango that I couldn’t remember buying and 3 wrinkly kiwi that I could remember buying because it was the source of The Little’s real public tantrum during the busiest grocery shopping hour of the busiest grocery shopping day.

So the kiwi, I bought. And the kiwi, she did not eat. Because they’re “real spicy.”

The person who coined the phrase “The Terrible Twos” most certainly didn’t survive one of those epic public meltdowns to realize that the Threes are worse than the Twos.

Way worse.

And at the end of the day, I just really wanted a real beer and a real fish taco. With a real tortilla. So one, I had. In the form of beer-glazed fish tacos topped with a kiwi-mango salsa.

The beer glaze was simple – I marinated the fish in a brew from of my favorite local guys: No Label Brewery‘s Don Jalapeno Ale.

Don Jalapeno is brewed with – wait for it – jalapenos. You get good muted char/roasty flavors from the roasted jalapenos and just a little heat on the back end from the fresh peppers. It’s one of those beers that’s awesome for a flight, to share, and to cook/bake with… but I find it a leetle difficult to finish the entire bottle on my own.

And that’s why I got married. No unfinished beer left behind.

I reduced the marinade to concentrate the flavors, drizzling the glaze over the tacos before eating. And Mother of Saint Arnold, was it fantastic.

Beer-Glazed Fish Tacos with Kiwi-Mango Salsa

Grilled cod tacos are topped with kiwi-mango salsa and a beer glaze.

Ingredients

  • For the marinade:
  • 1/2 cup beer (go for something middle of the road, not light or overly bitter)
  • Juice of 1 lime
  • Juice of 1/2 small orange
  • Pinch of salt
  • 1 lb cod or other white fish
  • For the salsa:
  • 2 kiwi, peeled and diced
  • 1 mango, peeled and diced
  • 1/4 cup diced red onion
  • 1 jalapeno, diced (and seeded, if desired)
  • Small handful of cilantro, chopped
  • For serving
  • 4-6 Small flour tortillas

Instructions

  1. Heat grill to medium-high.
  2. Place marinade ingredients in a large zippered bag, add fish, and let sit in the fridge for 20-30 minutes.
  3. Combine the salsa ingredients in a bowl and set aside.
  4. Put the marinade in a medium sauce pan or pot over high heat, bring to a boil, and let reduce to ~1/4 cup.
  5. Grill the fish ~4-5 minutes per side, until it's opaque in the center and flakes easily.
  6. To serve, top tortillas with flaked fish, a scoop of salsa, and a drizzle of the beer reduction.

Notes

Yields: 4-6 servings

Source: Confections of a Foodie Bride

Estimated time: 45 minutes

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Grilled Tilapia with Orange-Avocado Salsa

Hi. It’s me again. And I’m back with math. Delicious math.

Dinner = grilled protein + citrus/avocado salsa.

The markets here are flooded with beautiful Texas citrus – 5 oranges for $1? An 8 lb bag for just under $5? Don’t mind if I do!

We took a few of those Texas oranges, paired them with creamy avocado and some weapons-grade-spicy diced jalapeno (if only there were some way to tell which peppers were “just” hot and which peppers were crazy ^%$#@! hot), and made a sweet+heat salsa to go over a simple citrus-marinated fish.

Dinner = light, fresh, and worthy of dinner on the patio. If you’re among those lucky enough to still not have snow on the ground on April 1st.

Potential notables – on the plate with that fabulous fish are HEB Borracho Beans and Grilled Broccoli with Chipotle Lemon butter. And if you’ve never segmented citrus before, you might find these photos most helpful.

Grilled Tilapia with Orange-Avocado Salsa

Peak-season citrus and creamy avocado top a smokey, grilled tilapia filet.

Ingredients

  • For the marinade
  • Zest and juice of 1 medium orange
  • Zest and juice of 1/2 lime
  • 1 tsp chile powder (I used ancho)
  • Small handful of cilantro
  • 1 clove garlic, crushed
  • 1 Tbsp oil
  • 4 tilapia (or your favorite white fish) filets
  • Salt
  • Pepper
  • For the salsa
  • 2 medium oranges
  • 1 large avocado, diced
  • 1/4 cup chopped red onion
  • 1 jalapeno, seeded and finely diced
  • Juice of 1/2 lime
  • Handful of cilantro

Instructions

  1. Whisk together the ingredients for the marinade and place in a large ziploc bag or non-metallic dish with the fish. Let sit in the fridge while you're heating the grill and prepping the rest of dinner (I did ~30 minutes and had the rest of dinner all but finished by the time the fish hit the grill).
  2. Heat your grill to medium-high and make sure grates are cleaned and oiled to prevent sticking.
  3. Over a medium bowl, segment the oranges, letting the oranges and juice fall into the bowl (discard any seeds and peel).
  4. Squeeze the remaining juice from the leftover membranes into the bowl and cut the segmented orange wedges into bite-sized pieces.
  5. Lightly stir with the avocado pieces, onion, cilantro, jalapeno, salt, and pepper; set aside.
  6. Place fish on the grill and drizzle some of the marinade over top.
  7. Cook 4-5 minutes on each side, drizzling additional marinade over top when flipping; the fish is done when it's opaque in the center.
  8. Season with salt and pepper and topped with a generous scoop of orange-avocado salsa.

Notes

Yields: 4 servings

Source: Confections of a Foodie Bride

Estimated time: 45 minutes

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Crawfish Boil

Crawfish boils are kind of a big deal here in Houston. And by kind of a big deal, I mean how much more fun could a person want to have besides drinking beer (ahem, grapefruit margaritas), standing around a gigantic pot filled to the brim with corn, potatoes, crawfish, and scary amounts of cayenne pepper.

All that’s turned out onto a large table covered with newspaper. Suddenly, it’s the ultimate, informal family style experience.

Crawfish Mac & Cheese

I’ve developed a new appreciation for crawfish this year. You see, I’ve always had this thing with crawfish… or against crawfish.

Really, my thing has to do with getting to the actual crawfish. It’s not the most appealing thing. But a few grapefruit margaritas seem to take care of all of that and I found myself peeling away.

Crawfish Boil

My friend Harmony says peeling crawfish is therapeutic. And I’d agree… all the way up until my fingers began to burn. And that really just meant it was time for another margarita.

Crawfish Boil Spices

Harmony sent us away with a bunch of leftover crawfish and the orders to “make something awesome” with it. And something awesome we made.

I whipped up my favorite stove top mac & cheese and added the leftover crawfish and the spicy corn cut away from the cob. If you already think that a pile of spicy crawfish is pretty much a perfect food on its own, try it in a big bowl of carbs, covered in a light cheesy sauce.

The rest of the leftovers went into the freezer until I have the chance to make something awesome for Harmony :)

Crawfish Mac & Cheese

Crawfish boil leftovers get new life in a creamy stove top mac & cheese.

Ingredients

  • 8 oz macaroni pasta
  • 4 oz white cheddar cheese, grated (don't use pre-shred)
  • 4 oz fontina
  • 1/2 cup fat-free Greek yogurt (I use 0% Fage)
  • Tobasco
  • 1 Tbsp Creole (or other spicy brown) mustard
  • 1 cup leftover crawfish tails
  • Kernels from 1-2 leftover corn cobs
  • Salt
  • Pepper
  • Sliced dark green onions, for serving

Instructions

  1. Cook macaroni pasta for 8-10 minutes in salted water, until al dente.
  2. Reserve 1 cup pasta water before draining the pasta.
  3. Drain the pasta and return it to the pot.
  4. Add 1/4 cup pasta water, the yogurt, several dashes of Tobasco, mustard, and 1/3 of the grated cheese and stir until the cheese has melted.
  5. Stir in remaining cheese, one small handful at a time to prevent clumping, adding additional pasta water as necessary to thin the cheese sauce.
  6. Stir in crawfish and corn kernels, and serve immediately topped with green onions.
  7. To reheat, microwave in 30 second intervals, stirring in between. Add a tablespoon or two of skim milk or water to thin the sauce, if necessary.

Notes

Yields: 3-4 servings

Source: Confections of a Foodie Bride

Estimated time: 30 minutes

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