Grilled Fish Soft Tacos (Moderate)

My son took one bite of this meal and said yum! When a teenager says yum, you know it is good. He came back for seconds on the rice. Had to control him. My daughter was at work so she hasn't eaten this meal yet. Very good!

Rachael Ray does it again in my book! She sure comes up with some great recipes! I just love trying out her meals. You eat beef or chicken for a taco, why not fish, right? I used Mahi-Mahi for this meal but I love Halibut! Halibut just costs so much, trying to save money here. The toppings, oh that combination of grilled fresh corn, red onion, jalapenos, cilantro, diced tomatoes, and lime juice sprinkled over it, oh so yummy and such a great summertime meal! The green rice compliments it so well, the recipe is in my blog under the label rice or no meat, try that too or you can just type in green rice in the search my blog and find it or click here: http://tastytalkwithamy.blogspot.com/2011/07/green-rice-easy.html! It is so good!

http://www.rachaelray.com/recipe.php?recipe_id=3439

Ingredients:

• 4 small plum tomatoes or vine-ripened tomatoes, seeded and finely chopped (plum tomatoes are Roma tomatoes)
• 1 large jalapeño pepper or 2 small Serrano peppers, seeded and finely chopped (I used 2 large jalapenos and kept the seeds)
• 1/2 small red onion, finely chopped
• A small handful of cilantro leaves, finely chopped
• Salt
• 1 lime, zested and juiced (put your lime in the microwave after you have zested it for about 15-20 seconds to warm it and it will be easier to juice)
• 2 ears corn
• 4 pieces of halibut or mahi-mahi (6 ounces each)
• Vegetable oil, for drizzling (I use olive oil)
• Salt and pepper
• 2 teaspoons Old Bay seasoning (picture down below)
• 2 cups shredded Monterey Jack cheese or queso blanco or queso fresco (any easy-melting Mexican cheese)
• 12 6-inch soft corn or flour tortillas

Preparation:

Heat a grill pan over medium-high heat or heat the outdoor grill. Pre-heat the oven to 300˚F.
Combine the tomatoes, jalapeño or Serrano peppers, onion, cilantro, salt and 1 teaspoon of lime zest and the juice of one lime.
Coat the corn and fish with a liberal drizzle of vegetable oil to keep them from sticking to the grill. Season the corn and fish with salt and pepper, then season the fish with Old Bay. Cook the corn for 12-15 minutes, until the kernels begin to darken in spots. Remove the corn and cool until cool enough to handle, then scrape the corn from the cobs. Grill the fish for 8-10 minutes until cooked through and firm. Place the fish in a bowl and flake the flesh with a fork.

Heat a drizzle of oil in a nonstick skillet over medium heat and add a tortilla. Warm the tortilla, then flip it over and sprinkle with shredded cheese; scatter some fish, corn and salsa on half of the tortilla and fold over. Cook the taco for 1-2 minutes on each side to melt the cheese. Repeat with the remaining tortillas, keeping the tacos warm in the oven on a cooling rack placed over a baking sheet until ready to serve. Serve three fish tacos per person.

Old Bay seasoning

I used Mahi-Mahi and seasoned it with Old bay and salt and pepper, laid it in some olive oil foil and grilled until done.

I roasted the fresh corn on the grill in its husks, removed it, let it cool, then cut off the kernels into a bowl. In another bowl I flaked the fish with a fork to break it up. In the 3rd bowl I cut up all the remaining ingredients and mixed them together. I put the lime in the microwave for 25 seconds to make it easier to squirt the juice of one lime all over, makes more juice that way and easier to squirt.

I oiled a pan with just a little olive oil, browned the flour tortilla on both sides and then put some shredded monterey jack cheese on it, let it melt, then topped it with some fish and then added the corn and the salsa mixture and flipped one half over to shape it and there you have it, a ready to eat fish taco!