Tinfoil Grilled Fish Tacos with Lemon Cilantro Rice

Sourdough Sunday

4

Description: A fall-apart tender and delicious fish plus all the add-on’s to make the perfect fish tacos.
$ 49.20
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Serves
: 4
Time: 1 hour, 30 minutes (1 hour prep, 30 m cook)
Ingredients:
(Ingredients and measurements subject to availability)

Fish Tacos:

  1. 4- 4 ounce pieces of white fish
  2. 1 cup olive oil*
  3. ½ cup orange juice
  4. 1 tablespoon lemon pepper seasoning
  5. 1 tablespoon salt*
  6. 3 cloves garlic, minced
  7. 1 ½ teaspoon dried basil
  8. 10- 6” corn tortillas
  9. 1/2 cup dry white wine*
  10. ½ head of cabbage, cleaned and sliced
  11. 2 fresh tomatoes, diced
  12. 2 cups shredded cheddar cheese
  13. cilantro, chopped
  14. Salsa

Lemon Cilantro Rice:

  1. 2 cups water
  2. 1 cup long-grain jasmine rice
  3. 1 teaspoon kosher salt*
  4. 1 tablespoon canola oil (or any flavorless oil)*
  5. 1 tablespoon finely chopped cilantro
  6. 1 tablespoon fresh lime juice
  7. 2 teaspoon fresh lemon juice

*Not provided:
White wine
Salt
Equipment:
9x13” pan
Grill or grill pan

Instructions:

Fish Tacos:

  1. Place fish in a large pan lined with tinfoil.
  2. In a small bowl, combine olive oil, orange juice, white wine, lemon pepper, salt, garlic and basil.
  3. Pour marinade over fish and let sit for at least 1 hour.
  4. After marinated, wrap tinfoil over fish (keeping the marinade in the foil) and place foil directly on a hot grill (around 400 degrees).
  5. Cook fish for 10-20 minutes or until fish is tender and flaky. The fish is done when it falls apart and is no longer transparent.
  6. Assemble tacos in cooked tortillas starting with fish, following with cabbage, tomatoes, cheese, and ending with cilantro sprigs and a drizzle of salsa and cilantro dressing.

 Lemon Cilantro Rice:

  1. In a medium saucepan over high heat bring water to a boil. Add rice and salt. Stir to coat rice. Return to a boil. Once it is a full rolling boil, reduce to simmer and cover for 15 minutes. Remove from heat, leave covered for 5 minutes.
  2. Fluff rice with a fork, add the oil, cilantro, and juices. Stir to combine.

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