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YUCATAN FISH TACOS
This delightfully easy way to broil or grill fish, typical of the Yucatan Peninsula, has that citrus-spicy flavor. In the Yucatan, the chile that is always used is the Habernero. It is simple to prepare and can be used on any moist fish such as Tilapia, Bass, Grouper, halibut and the like.
Yield: 4 to 6 servings
Temperature: Broil or medium hot grill
Cooking time: approximately 5 minutes
1 Tablespoon olive oil, plus ½ Tablespoon for oiling the baking dish
4 to 6, 4 to 5 oz. firm textured fish filets such as red snapper or Tilapia (see above)
3 Tablespoons fresh lime juice
1 teaspoon or more rub, such as Gordon’s rub*
Few sprigs fresh cilantro or Italian flat leaf parsley for garnish, optional
1. Preheat the broiler or the grill. Lightly oil broiler pan and place a bit of water in the bottom, then place fish filets on the rack of the pan if broiling.
2. Lightly sprinkle with freshly squeezed lime juice, then sparingly sprinkle with rub and broil or grill. Broil or grill until fish flakes easily. Do not turn, as the fish will flake apart. Serve as a filling for tacos or as entrée over rice garnished with cilantro or parsley sprigs.
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