Eat more fish. That’s the message we keep getting from nutrition experts citing the health benefits of consuming fish at least once a week. But if fish isn’t already part of your weekly diet, chances are it’s not on your list of quick-fix entrees. Putting fish on the grill could change that. Over a medium-hot grill, most fish fillets or steaks cook in just 6 to 10 minutes, depending on their thickness. You’d be hard-pressed to find a quicker-cooking protein.
One of his favorite seasonings is equal parts coriander and cumin. You can use it on almost any fish – catfish, salmon, tuna – but not flounder or sole, which are too thin. It brings the ocean flavor, the sea back into the equation. You don’t taste the cumin like you would in a chili.
On stronger-tasting fish such as salmon, he applies a barbecue rub (bought or homemade) consisting of paprika, chile powder, sugar, salt and pepper. I brush the top of the salmon with barbecue sauce, and it becomes a glaze, he adds. That trick makes salmon a much quicker, healthier alternative to grilled meat.
2 teaspoons ground ancho chile powder
1/2 teaspoon ground cumin
3 cloves garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
3 pounds firm-fleshed white fish fillets (halibut, snapper, mahi mahi or cod)
2 dozen 6-inch corn tortillas
2 1/2 cups green cabbage, shredded
2 1/2cups red cabbage, shredded
Sour Cream-Lime-Cilantro Sauce (recipe follows)
Pico de gallo (purchased or homemade)
4 limes, quartered
In a bowl, combine the chile powder, cumin, garlic, salt and pepper, and stir to mix. Add the oil and whisk until a loose paste is formed. Rub the fish with the spice paste and marinate for 30 minutes or up to 4 hours, refrigerated.
Light a charcoal fire or pre-heat gas grill on high. Oil the grill’s cooking surface. When the charcoal is ready or the gas grill is pre-heated, adjust the temperature to medium-high. Grill the fish for 3 to 4 minutes per side, or until cooked through. Transfer fish to a cutting board, coarsely chop and keep warm.
Wrap 2 stacks of 12 tortillas in foil and place on the grill until heated through, about 5 minutes. In a large bowl, combine the green and red cabbage. To assemble, stack 2 tortillas and top with chunks of fish, cabbage, sour cream sauce and pico de gallo. Squeeze lime over filling, fold tortillas and eat. For more Details http://www.indomunch.com