The fish of choice is swordfish, but I think any firm white fish would be fine. The spice paste is what makes the fish tacos really stand out in my opinion, so don't skip that step!
I'm also a big fan of fruit salsas, and now I'm an even bigger fan of grilled fruit salsa. Perfection.
I know that for some, grilling season is winding down, but I beg of you. Make these fish tacos this weekend. Make a big pitcher of margaritas. Have yourself a fish taco fiesta.
Grilled Fish Tacos with Grilled Pineapple Salsabarely adapted from Cook's Illustrated, Sept/Oct 2014
- 3 Tbs canola oil
- 1 Tbs chile powder
- 1 1/2 tsp chipotle chile powder (or 1 tsp chile powder + 1/2 tsp cayenne pepper)
- 1 tsp dried oregano
- 1 tsp dried coriander
- 2 cloves garlic, minced
- kosher salt
- 2 Tbs tomato paste
- 1/2 cup orange juice
- 6 Tbs fresh lime juice (from about 2-3 limes)
- 2 lbs skinless swordfish steaks, cut lengthwise into 1-inch-wide strips
- 1 pineapple, peeled, quartered lengthwise, and cored
- 1 jalapeño chile
- 18 (6-inch) corn tortillas
- 1 red bell pepper, stemmed, seeded, and cut into 1/4-inch pieces
- 3 Tbs minced fresh cilantro, plus more for serving
- 1/2 head iceberg or romaine lettuce, cored and thinly sliced
- 1 avocado, halved, pitted, and thinly sliced
- lime wedges
Heat 2 tablespoons of the oil over medium heat in an 8-inch skillet. Add the chile powders and, cook, stirring constantly, until fragrant and some bubbles form, 2 to 3 minutes. Stir in the oregano, coriander, garlic, and 1 teaspoon of salt, and continue to cook an additional 30 seconds. Add the tomato paste, and use a spatula to mash it with the spice mixture until it's well-combined. Stir in the orange juice and 2 tablespoons of the lime juice. Cook, stirring constantly, until thoroughly mixed and slightly reduced, about 2 minutes. Transfer the spice mixture to a large bowl and allow to cool for at least 15 minutes.
Add the swordfish to the bowl and stir gently with a rubber spatula to coat the fish with the spice mixture, Cover and refrigerate for at least 30 minutes, or up to 2 hours.
Prepare grill by heating over high heat until hot, about 15 minutes. Lower the heat to medium-high.
Brush the cooking grate with a well-oiled paper towel, then brush the pineapple and jalapeño with the remaining tablespoon of oil.
Place fish and the pineapple on the grill. Grill everything for 3 to 5 minutes, or until it all begins to brown. Use a thin spatula to flip it all over. Cook an additional 3 to 5 minutes, until the jalapeño and pineapple are well browned, and the fish registers 140 degrees. Transfer the fish to a large platter and cover loosely with foil. Add the corn tortillas to the grill and cook 30 to 45 seconds per side. Transfer to a plate and cover loosely with a dish towel or foil.
Use a fork to flake the fish into bite-sized pieces.
Transfer the pineapple and jalapeño to a large cutting board. Peel the jalapeño, remove the seeds and ribs, and finely chop. Finely chop the jalapeño. In a medium bowl, combine the pineapple, jalapeño, bell pepper, cilantro, and remaining 4 tablespoons of lime juice. Season to taste with salt.
To serve, top tortillas with fish, salsa, lettuce, avocado, and cilantro. Serve.