BBQ'd Fish Tacos
It seems the more people I talk to, the more I hear that seafood often sits in the ‘too hard’ basket when it comes to our trusty Sunday BBQ. Try this one for something different...
- 12 taco shells
- 500 grams of Baramundi fillets, or any white fish fillet available
- 1 table spoon of olive oil
- 2 x table spoon’s of Cajan seasoning mix
- 1 x tablespoon of chopped parsley
- 3 cloves chopped garlic
- Rind of half a lemon – keep lemon for use later
- Grated fresh Parmesan cheese
- 1 x Red capsicum
- 1 x large red onion – cut into thick rings
- 1 x Papaya – diced into medium chunks
- 1/2 cup pineapple chunks
- 2 shallots – chopped 2 tomatoes – diced
- 1 jalapeno pepper (or medium red chilli if preferred) – finely diced
- 2 or 3 tablespoons of chopped coriander
- 1 tablespoon of olive oil
- Juice of 2 limes
- Salt & Pepper to taste
- Take pieces of aluminum foil big enough to entirely wrap each fish fillet. Drizzle the fillets with olive oil and sprinkle the Cajan spice, garlic, lemon rind and parsley evenly over each fillet. Wrap the fillets and put in the fridge for a short time while you fire up the grill.
- Cut the top and the bottom off the capsicum and discard the central seed strands. You will be left with a ‘tube’. Cut that vertically so that you have 4 wide strips along with the top and bottoms. BBQ the capsicum and onion rings over a hot grill – you don’t want to cook them until they are soft, but you do want to see those charred lines that make for a great taste. Once done, set the capsicum and onion aside to cool slightly. Lower the BBQ to a medium heat.
- Place the foiled, fish fillets on the BBQ and keep an eye on them. If you have not done fish on your BBQ before, it may pay to have a sacrificial piece that you can check on, to help judge cooking times.
- Like all BBQ’ing, I hesitate to give a cooking time, as it will vary for thickness of fillet and the individual BBQ’s heat. You will want to turn them once and be careful to not overcook them. You can try opening your sacrificial one and pull the flesh apart with a fork to tell if its done…. I prefer it cooked through but with a very slight, still translucent centre.
- Once done, set aside and lower the BBQ heat. If you have a hooded BBQ, place your taco shells on a tray and put them in the BBQ with the hood down. You want to keep an eye on them, as a direct lower heat will can burn them far quicker than a traditional oven’s bake function. (For those without a hooded BBQ – no worries… heat the shells in your oven or microwave). While they are heating, make the salsa.
- Salsa:- Rough chop the grilled capsicum and onion and place in a bowl with the remaining salsa ingredients. Use your hands to gently roll everything together until mixed. Do this just before you are ready to serve.
- Open up your fillets and use a fork to pull them apart and fill each taco shell about half way. Spoon over the salsa and finish with some fresh grated Parmesan cheese, a squeeze of lemon and some cracked pepper – fish never tasted so good!
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