Fresh tacos with whole grilled fish

30 min

5-10 min

–

4

Ingredients

For the fish tacos

2 Whole fish (e.g. mullet, gilthead, snapper, sea bream)

1 Teaspoon Ground cumin

1 Teaspoon Ground chili powder

6 Tablespoons Olive oil

2 Teaspoons Fresh lemon juice

Salt

Freshly ground black pepper

1 Lemon cut into thin slices

1 Lemon cut into wedges

1 Bunch of cilantro

1 Bunch of scallions

1 Jalapeño chili

1 Small cucumber

Small mais tortillas

For Pico de Gallo

2 lbs. Ripe tomatoes

Salt

½ Big white onion

½ Bunch chopped cilantro

1 Table spoon lime juice

THE OTTO GRILL

FISH

DIRECT

Aren’t fish tacos always a good idea? We totally think so. Especially grilled fish tacos. But how to grill a whole fish? You will see, it’s really simple. Just give it a nice spicy rub, fill it with herbs and grill it from both sides until it is cooked. When you grill the fish as a whole it will stay nicely aromatic and juicy. The whole grilled fish is served with warm tortillas and fresh veggies so that everyone around the table can make their own tacos. They will let you daydream of warm sunny places in California or Mexico.. You can use any whole fish you like for this recipe.

LET’S GO

PREPARATION

Mix cumin, chili powder, 2 tablespoons of olive oil and 2 teaspoons of lemon juice in a small bowl. Season to taste with salt and freshly ground black pepper. Rub the fish with the mixture. Then fill the fish with the lemon slices and half of the cilantro branches.
For the sauce, chop the remaining cilantro and slice the scallions. Mix with chili, 4 tablespoons olive oil and remaining lemon juice in a bowl.
For the Pico de Gallo cut the ripe tomatoes into small cubes. Chop the onions and the cilantro. Mix tomatoes, onions and cilantro with lime juice, chili, salt and pepper in a small bowl.

GRILLING

Heat up the Otto Grill for a few minutes. Place the fish on the grill grate and grill them at low heat on Meat-O-Meter level 5 for 3-5 minutes per side until the skin becomes slightly golden. When done, place fish on a plate and let them rest for a few minutes. In the meantime, heat up the tortillas in the bottom of the grill. When warm, put them under a kitchen towel so that the remain soft and warm.
Drip the onion cilantro sauce on the fish. Garnish with slices of cucumber and lemon wedges and serve with warm Tortillas and Pico de Gallo.

SERVING