Recipe: Fish Tacos with Grapefruit Salsa

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Fish Tacos with Grapefruit Salsa and Grilled Corn

  • 4 pompano fillets (or another flaky fish)

  • 1 pint Star Ruby, or other citrusy beer

  • Juice of 2 limes, divided

  • 2 garlic cloves, minced

  • Salt and freshly ground pepper to taste

  • 1 grapefruit, supremed

  • 2 Tbsp finely diced red onion

  • 1 jalapeno, small dice

  • 2 tsp sugar

  • Handful chopped cilantro

  • 1 avocado, sliced

  • Corn tortillas, for serving

  • Crema, for garnish

  • 4 ears fresh corn

  • Butter


| Preparation | Place fish fillets in a dish wide enough to accomodate all of them in one layer with a bit of wiggle room.

In a bowl, stir together the beer, juice of 1 lime, garlic, salt and pepper and then pour the marinade over the fish. Place fish in the refrigerator for about 30 minutes to allow the flavors to penetrate.

While fish is marinating, prepare your grill and make the salsa. In a bowl, mix the supremed grapefruit, onion, jalapeno, sugar and cilantro until sugar is dissolved. Season to taste with salt and pepper. Taste and adjust seasonings, adding more sugar if you like.

Grill the corn until caramelized and fish until just done, being careful to not overcook.

Serve fish on a platter with the salsa, sliced avocado, a stack of warm tortillas and crema, the ears of corn with butter piled on the side.

Catherine Neville