On the grill

Beer-Glazed Fish Tacos with Kiwi-Mango Salsa

by Shawnda on May 1, 2013

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

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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Lettuce-Wrap Chicken Fajitas

We’re in the Whole30 home stretch! When we started this thing 4 weeks ago, I imagined Day 31 to be a monstrous carb fest: a deep-fried french fry sandwich in a tortilla.

(Possibly battered and deep fried again.)

But here we are, 29 days later and I’m all like “Eh.” Don’t get me wrong, it’s going to be really nice to have a tortilla on fajita night. But what I really want:

Goat cheese. (I’ve already pulled it out of the freezer!)

In place of tortillas, we’ve been having “lettuce wrap” fajita nights. Or just grabbing a knife & fork and forgoing the wrapping vehicle entirely.

We’ve relied pretty heavily on our go-to TexMex chicken marinade/wet-rub these last 28 days. Because when your mind already knows something is missing (like tortillas), it’s really easy to start picking things apart, looking for other “flaws.” But the wet rub is super flavorful and requires zero resting time – and almost impossible to find something to complain about.

Lettuce Wrap Chicken Fajitas

A lighter twist on chicken fajitas that doesn't skimp on flavor.

Ingredients

  • For the wet rub:
  • 1/4 cup fresh cilantro, chopped
  • 1 Tbsp olive oil
  • 1/2 tsp salt
  • 1 tsp cumin
  • 1/2 tsp red pepper flakes
  • 1 Tbsp chili powder
  • 1 tsp ancho chili powder (optional)
  • Juice of 1 lime
  • For the fajitas:
  • 1 lb chicken breasts, pounded to even thickness
  • Olive oil
  • 1 onion, sliced in 1/4-inch rounds (rings left in tact)
  • 2 bell peppers, sliced in 1/4-inch rings
  • Whole romaine or butter lettuce leaves

Instructions

  1. Heat grill to high.
  2. Place a piece of foil over half the grill and drizzle with olive oil.
  3. Add the onions and peppers and cook for ~8-10 minutes before flipping/stirring. Remove when the veggies are nicely charred.
  4. Whisk the wet rub ingredients together in a bowl. Add the chicken, turning to coat on each side.
  5. Place the chicken on the grill and cook ~6-8 minutes per side, or until juices run clear.
  6. Let chicken sit 5 minutes before slicing.
  7. Serve chicken with whole lettuce leaves, topped with grilled vegetables.

Notes

Yields: 2-3 servings

Wet rub slightly adapted from My Husband Cooks

Estimated time: 30 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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Grilled Salmon with Strawberry Avocado Salsa

It’s an unlikely combination, but one that works.

Like, really works.

It’s spring here in Texas, weather-wise if not quite calendar-wise yet. With all this beautiful weather comes a flood of fresh produce that no longer requires considering a second mortgage, unlike that sad-looking, coffee stirrer-thin asparagus for $5/lb that was out barely a month ago.

Strawberry Avocado Salsa

Strawberries are abundant, wonderful, and on sale everywhere right now. But since some of my favorite strawberry recipes involve flour and sugar – two things that I’m trying to avoid right now – we decided to try to be a little more creative and focus on more on non-baked-good alternatives.

Enter Strawberry-Avocado Salsa, stage right.

Grilled Salmon with Strawberry Avocado Salsa

The salsa is simply a tomato-less twist on pico de gallo… with strawberries. And avocado. And orange and lemon juices in place of lime. But other than that, you know, it’s exactly the same kind of wonderful that goes great with fish and chicken and chips and tortillas.

We whipped up a batch for a tortilla- and chip-less (but not margarita-less!) taco night on the patio – and it was pretty perfect. There’s a lot going on with the salsa: heat from the pepper, the sweetness from the strawberries, the richness of the avocado, and the acidity from the citrus. And all that goes on top of smokey, grilled salmon filet.

Grilled Salmon with Strawberry Avocado Salsa

Pretty perfect.

A white fish would work pretty perfectly, too. And so would chicken. A tortilla might make it even better… as would a side of tortilla chips to handle the leftover salsa.

Grilled Salmon with Strawberry Avocado Salsa

Smokey grilled fish topped with a sweet-meets-heat salsa of strawberries and avocado.

Ingredients

  • For the marinade:
  • Juice and zest of 1/2 orange
  • Juice of 1 lime
  • Salt
  • Pepper
  • 1 garlic clove, thinly sliced
  • 1 1/2 tsp chili powder
  • 1/2 tsp cumin
  • Small handful of cilantro, chopped
  • 2 Tbsp olive oil (plus extra for oiling grill grates)
  • 4 salmon filets (~6 oz each)
  • For the salsa:
  • 1/2 pint of strawberries, hulled and diced
  • 1 large avocado, diced
  • 1/4 cup finely diced red onion
  • 1 jalapeno, seeded (or not) and diced
  • Small handful of cilantro, chopped
  • Juice of 1/2 orange
  • Juice of 1/2 lemon
  • Pinch of salt

Instructions

  1. Heat your grill to medium-high and oil your grill grates to prevent the fish from sticking.
  2. In a small bowl, whisk together the marinade ingredients and then transfer to a shallow dish.
  3. Place the fish skin-side up in the marinade and let sit for 10 minutes. (If you're using a skinless fish flip after 5 minutes; if using chicken, try to let it marinate for as long as possible.)
  4. Transfer the fish to the grill, skin-side down and cook for ~10-12 minutes, until the thickest part of the fish is opaque.
  5. While the fish is cooking, stir together the ingredients for the salsa in a medium bowl.
  6. Serve the fish, seasoned with additional salt & pepper, topped with a generous scoop of salsa.

Notes

Yields: 4 servings

Source: Confections of a Foodie Bride

Estimated time: 30 minutes

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