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Active Fire Time: 15 minutes Total Time: 40 minutes
There’s always a certain layer of fear (or at least of concern) when cooking a fish whole in the grill. Those same fears would be absolutely appeased if they knew how easy and delicious it is. The key is using fresh white fish with a moderate fat content, high temperatures, and not worrying too much. This is one of those recipes that are hard to screw up.
Ingredients
Serves 3+
For the fish
1 white fish, whole (1 to 2 lbs), preferably Branzino
10g cumin seeds
10g coarse sea salt
5g whole black pepper
1 dried ancho chile, no seeds
1 lemon, cut in wedges
Cilantro leaves
Olive oil
For the salsa
½ fresh pineapple
1-2 red onions
1-2 avocados
¼ cup of fresh cilantro leaves
¼ cup of fresh lemon juice
Salt & pepper to taste
Corn tortillas (to serve)
Supplies
A molcajete, mortar and pestle, or food processor
Instructions
Step 1:
Start by igniting your Keveri H1 to the Baker Mode (450-520°F).
Step 2:
Prep your ingredients:
- Clean the fish and remove the scales.
- In a mortar and pestle, grind the cumin seeds, coarse sea salt, black pepper and the ancho chile pepper cut in small pieces. You may use a food processor for this step. If you want a little more spice, add more of the pepper seeds to the mix.
- Peel and cut your pineapple in long and thick wedges.
Step 3:
Apply a good amount of olive oil to the fish, and spread the rub on both sides of the skin, including the head and tail.
Step 4:
Fill the insides of the fish with lemon wedges and whole cilantro leaves.
Step 5:
When the H1 reaches a temperature near 500°F, set the whole fish on the mid rack of the H1.
- -Optionally, you can spray the grill of the H1 with spray oil to maintain a non-stick surface.
Step 6:
At the same time, set the pineapple wedges on the lower rack, so they can get charred.
Step 7:
In the meantime, prep your ingredients for the salsa and add them to a bowl:
- Chop the onions into small cubes
- Chop the cilantro very finely
- Cut the avocado into small, ½ an inch cubes
Step 8:
After 5-6 minutes or when the skin of the fish starts to slightly char, use a pair of tongs to flip the fish. If the pineapples are already charred, flip them too.
Step 9:
Remove the fish and the pineapples after 2-3 more minutes or until you get an even char in both sides.
Step 10:
Chop your pineapple into small cubes and add them to the salsa bowl. Add the lemon juice, salt and pepper to taste. Mix to combine. It should taste sweet, tangy, salty and crunchy.
Step 11:
Before assembling your dish, get the tortillas into the lower rack of the H1 for 10-15 seconds on each side until they get hot and slightly charred, and transfer them to a warm kitchen towel
Step 12:
To assemble the tacos:
- Set the whole fish on a large plate.
- Alternatively, you may do a lengthwise cut with kitchen scissors, from the base of the tail to the gills, to separate the meat
- Alongside, set the warm tortillas and a small bowl of the salsa.
- To assemble each taco, you should add a generous amount of the white fish meat, followed by one or two spoons of the salsa.
Cook's Note
These grilled fish tacos are easy to prepare and perfect for a summer celebration. Enjoy fireworks and festivities with this simple yet delicious dish that captures the spirit of the season.
- For the best grilled fish tacos, choose the freshest fish with clear eyes and shiny skin. Scale the fish under running water to minimize mess.
- Let the salsa rest for 10 minutes to meld flavors and use firm, ripe avocado for texture.
- Warm tortillas for 10-15 seconds per side and wrap them in a towel to stay warm. Layer salsa on the fish when assembling tacos and serve immediately for the freshest taste.
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