Me & my grill are still having an early love affair. With all of the nice weather we’re having, I just can’t stop cooking with Mr. Brinkman. I still have yet to give him a good cleaning, but who has time for that??!! 80 degree weather in March isn’t something that’s going to last forever. I have way better things to do, such as watching Hoosiers games, drinking in beer gardens and walks with the dog around Lake Michigan.
Summer-like weather means Summertime food. I can’t say I crave fish tacos in the dead of winter.
The marinade for this recipe is filled with citrus & spice. When you marinade fish with any citrus, do not let it sit for more than 15 minutes. It will cook the fish and make it tough. So good news, this recipe will be on your plate in no time.
Let’s not forget about the salsa. It’s your basic salsa verde recipe but with a twist. Sweet & juicy mangos will pair nicely with the fish… and its a great salsa to snack on with some tortilla chips.
A motto of mine is “work what you got.” I’ve got nothing but sunshine & a 4 burner grill. No complaints from me!
Grilled Fish Tacos with Mango Salsa Verde
- 2 Tilapia Fillets
- 1 cup orange juice
- 1/2 lime, juiced
- 1 tbs cumin
- salt & pepper
- 4 tomatillos,
- 2 garlic cloves
- 1/2 onion, rough chopped
- 1/2 cup cilantro
- 1 mango, peeled
- 1/2 lime, juiced
- 1 jalapeno, rough chopped
- corn tortillas.
- shredded carrots
- shredded red cabbage
- Clean tilapia fillets. To make marinade, add orange juice, lime juice, cumin, salt & pepper to a ziplock bag. Put fish into bag and let it sit for 15 minutes. I like to grill delicate fish on top of tin foil. If you do this, be sure to spray cooking oil on the tin foil so the fish doesn’t stick.
- To make salsa – remove skin of tomatillos. Be sure to clean the sticky skin. In a pot of boiling water, add tomatillos and cook for 5-10 minutes. The tomatillos should be soft but not mushy. Add cooked tomatillos, garlic, cilantro, mango, lime juice and jalapeno to a blender or food processor. Blend until you have a salsa consistency you prefer. Taste, season with salt & pepper if needed.
- When fish is finished cooking (should take under 10 minutes), flake fish. Warm tortilla in the microwave or over a gas flame. Add fish to tortilla. Top with salsa, carrots and cabbage.
No, I did not make up my own kind of language. Breithlá sona duit means “Happy Birthday” in Irish Gaelic.
Today is a very special person’s birthday. My Dad. And in honor of him, he asked me to come up with a salmon dish…. you know, something besides adding some salt & pepper before throwing it on the grill.
Dad requested something sweet & maybe with a little bourbon. I can do sweet, but no bourbon. I have a Monday Bourbon Free rule. I know that sounds shocking, but it’s true. My liver needs a break.
Instead, I create a marinade with lime juice, cilantro & cumin. YUM. The leftover marinade turned into my sauce for the baked fish. I added some olive oil and honey in my blender with the cilantro marinade and it turned out to be just the right amount of sweet. To round out the meal, I created a veggie filled couscous salad. It was really light and paired nicely with the salmon.
If you have leftovers, this meal is easily made into a salad. This morning, I “flaked” the salmon and added it to my left over couscous, then I drizzled the cilantro honey sauce over it. It was so good!! And it made me really happy to have such a great lunch. (Subway can get a little old after a while.)
So Dad, I hope this recipe hits the spot. If you miss the bourbon, have a little on the side in a shot glass. After all, it is YOUR birthday!
Cilantro Honey Salmon & Veggie Couscous Salad
- 3/4 cup chopped cilantro, divided
- 2/3 cup fresh lime juice
- 2 garlic cloves, minced
- 3 tsp. ground cumin
- 1/2 tsp. paprika
- Salt & pepper
- 2 (6 ounce) salmon fillets
- 2 tbs. olive oil
- 1 tbs. honey
- 1 box couscous, prepared as directed on package
- 1/2 red pepper, diced
- 3 green onions, chopped thin
- 1/4 cup shredded carrots
- Preheat oven to 350 degrees. Combine 1/4 cup cilantro, lime juice, garlic, cumin and paprika in a small bowl. Season with salt & pepper. Spray two pieces of tin foil with cooking spray. Place a salmon fillet in the center of each piece of tine foil. Pour 1/4 cup of marinade over the fillets. (share 1/4 cup between both fillets.) Wrap up each fillet in the tin foil. Bake for 20 minutes.
- Transfer the remaining marinade to the blender. Add 1/2 cup cilantro, olive oil and honey; puree until smooth. Taste, add additional seasoning if needed.
- Cook couscous according to directions on the package. Add red pepper, green onions & carrots when the couscous is ready to be fluffed. Put the lid back on the pot for 3 minutes; the veggies will soften slightly.
- When the salmon is done, take each fillet out of the foil. Top with salmon & couscous with honey cilantro sauce.