I’m down in Watercolor, Florida, with my family and friends as I write today’s blog for FRESH. It’s pouring down rain, as it usually does at least once a day when I spend a week away at the beach. I actually love these afternoon storms, as it brings us all back inside to take a rest from the hot sun and a chance to cool off before hitting the waves for a late afternoon kayak or YOLO adventure.
But as you can guess, my favorite part of being at the beach is the wonderful seafood we eat all week long! Yes, we definitely hit a few restaurants along Highway 30-A that we love, but truth be told, I much prefer finding a local seafood market and cooking in our house at night. We get to avoid crowds, and no one argues about having to take showers and get out of their bathing suits!
There are eight of us sharing a house this week, and last night half the kids begged for Mexican food, and two of the adults insisted on grilling fish. What a better compromise than Fish Tacos! We took advantage of the local seafood and also were able to satisfy our Tex-Mex cravings.
You don’t need to serve anything else along with the tacos, but I did grab several ears of fresh corn at the grocery store and grilled it with some lime-infused butter, cumin and salt. It was delicious with the tacos…and the banana margaritas we also made from the Brookshires.com website!
Beachside Fish Tacos
For the fish tacos:
1 1/2 pounds fresh mahi-mahi fillets
3 Tbs fresh lime juice
1 clove garlic, crushed
1 Tbs vegetable oil
1 tsp ground cumin
8 (8-inch) corn tortillas, warmed
For the tomatillo sauce:
1 lb, husked, rinsed and halved
1/4 cup chicken broth
3 cloves garlic
1/2 cup white onion
1 jalapeno pepper, halved (and seeded for milder flavor)
1/2 tsp honey
1 Tbs fresh lime juice
Salt and black pepper to taste
1/2 cup fresh cilantro, chopped
Optional toppings: Shredded cabbage, chopped cilantro and sour cream
For the fish, combine lime juice, crushed garlic, oil and cumin. Toss with fish gently, and let marinate in refrigerator 30 minutes. Meanwhile, preheat grill to medium-high heat. Grill fish four minutes per side, basting with marinade on both sides.
For the sauce, simmer tomatillos 10 minutes in the chicken broth. Add to food processor along with garlic, onion, jalapeno pepper, honey and lime juice. Process until pureed coarsely. Season with salt and pepper to taste. (You can add more chicken broth if you like a thinner sauce.) Store in refrigerator up to one day ahead, if not using immediately. Add cilantro right before serving.
To serve tacos, place grilled fish inside of each warmed tortilla and top with reheated tomatillo sauce and optional toppings. Serves 8 people (or 4 people with two tacos each).