Great Grilling: Katie's Fish Tacos

Zachary and Clark have been grilling up a storm, but not standard summer fare. Their latest barbecue featured fish tacos. Wish I were there...

We think of our friend Katie as something of a culinary genius. After both working at a demanding job all day and enduring a long commute, she cooks a delicious dinner for her family of four every night--usually making things up as she goes.

Virtually everything she creates is delicious, and we've enjoyed several of her creations over the years--after making her write down the recipes!

The only adaptation we've made is to add a bit of freshly squeezed lime juice at the end. Katie introduced us to real tacos in Mexico, and from those you learn that limes and tacos are a match made in heaven.

Katie's Fish Tacos

Ingredients:
2 avocados, mashed
Juice of 1/2 lime
Tomato salsa
Sea salt
Cilantro, chopped
Freshly ground black pepper

1 pound mild, solid white fish such as haddock or flounder

Juice of 1/2 lime
2 tablespoons canola oil
Flour for dredging
Penzey’s BBQ 3000 rub (or your favorite)

8 flour tortillas

1 lime

Directions:
1. Mix first group of ingredients together (proportions to taste).

2. Combine juice from 1/2 lime with canola oil. Pat the fish dry; dredge in flour; dredge in oil/lime juice; sprinkle spice rub liberally on both sides and rub into fish.

3. Cook fish directly on hot grill, two minutes or so per side. Warm tortillas on grill, away from direct heat, while fish is cooking.

4. Flake fish slightly and fill each tortilla; garnish to taste with avocado mixture and freshly squeezed lime juice.

Serves 4

--Tracy Schneider