Tuesday, July 12, 2011

grilled garlic-lime fish tacos... 20 minutes

the goods:

1 tablespoon extra-virgin olive oil
2 garlic cloves, finely chopped
2 tablespoons fresh lime juice
1 and 1/4 pounds skinless, firm white-fleshed fish fillets, such as striped bass or cod
corn tortillas, warmed or lightly toasted
1 cup fresh corn kernels (from 2 ears corn)
1 medium tomato, diced small
1 scallion, thinly sliced crosswise
2 tablespoons chopped fresh cilantro

In a medium bowl, combine corn, tomato, scallion,cilantro, and 1 tablespoon lime juice. Season to taste with salt and pepper. Refrigerate until ready to serve.

Heat grill to medium-high. Clean and lightly oil hot grill. In a medium bowl, whisk together olive oil, garlic, and remaining lime juice. Add fish and turn once to coat; let sit 5 minutes. Remove fish from marinade, letting excess drip off. Season with salt and pepper and grill until flesh is opaque throughout, 12 minutes, flipping once. With a fork, break fish into large pieces and serve with tortillas and corn relish.

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