Grilled Fish Tacos

With nicer weather around the corner, I thought this grilled fish taco recipe from my sister-in-law was a good post. She adapted it from allrecipes.com. Any white fish will work, she used tilapia and it was excellent. Recipe calls for one pound of fish. The salsa is a great addition to the fish and compliments the marinade well. The tacos can be served in tortilla shells, soft corn with the least amount of ingredients is the best choice. Also add toppings such as chopped cabbage, tomatoes, and avocado.

Marinade

1/4 cup olive oil

2 tbsp distilled white vinegar

2 tbsp fresh lime juice

1 1/2 tsp honey

2 tsp lime zest

2 garlic cloves, minced (optional)

1/2 tsp cumin

1/2 tsp chili powder

1 tsp seafood seasoning (such as Old Bay)

1/2 tsp black pepper

1 tsp hot pepper sauce, or to taste

Whisk all ingredients until blended, place fish in shallow dish and pour marinade over, cover. Refridgerate for 6-8 hours.

Preheat an outdoor grill for high heat and lightly oil grate. Drain off excess marinade and discard the leftover. Grill fish until easily flaked with fork, about 9 minutes (turned once). You can also cook in the oven at 350 degrees for about the same time, maybe up to 11 minutes.

Pinapple Corn Salsa

4oz pinapple tidbits, drained well

8oz frozen corn, thawed

1/3 cup diced red bell pepper

1/3 cup diced red onion

1/3 cup chopped cilantro

1 jalepeno pepper, minced (take out seeds prior to mincing and add gradually to desired heat)

fresh lime juice to taste

1/4 cup olive oil

salt and pepper to taste