Grilled Fish Tacos with Rubio's Sauce - Yum!!!

Rubios, THE place for fish tacos in California, both breads and deep-fries the fish for their tacos.  I prefer this grilled version as it is lighter and the flavour of the delicious fresh fish is more prominent.



Fish:
1 1/2 - 2 pounds (1 kilo) of firm fleshed white fish (mahi mahi, striped bass, hoki, halibut, tilapia)

Fish Marinade:
1 cup seeded and chopped tomatoes (I have used 400gm tinned tomatoes in a pinch)
3 scallions/shallots, thinly sliced
2 fresh or pickled jalapeño chilies seeded and minced
2 tablespoons fresh lime juice
2 tablespoons white-wine vinegar
3 tablespoons olive oil
3 tablespoons fresh corriander/cilantro, chopped


Rubios Sauce:
1/2 cup plain yogurt
1/2 cup mayonnaise
1/2 teaspoon cumin
1/2 teaspoon chopped fresh dill
1/4 teaspoon cayenne
juice of 1 lime
salt to taste

15-20 small corn tortillas

Fixings:
1 1/2 cups red cabbage, thinly sliced - I use napa cabbage
2 avocados, sliced or 1 cup of your favorite guacamole
1 cup of fresh tomatoes, chopped or your favorite salsa
1 cup grated sharp cheddar cheese or extra tasty cheese
1/2 cup corriander/cilantro, chopped
Extra limes to squeeze on the tacos


Preparation
In a bowl combine the ingredients for the marinade. Add the fish. Cover and refrigerate for at least an hour or overnight.

Make the Rubios sauce by whisking the ingredients together in a bowl. Cover and refrigerate. Can be made two days ahead.

Wrap groups of 5 corn tortillas in aluminum foil.

Place an oiled hinged fish grate onto a large plate. Transfer the fish from the marinade and place into the grate. (The plate underneath prevents the marinade from dripping). Prepare barbecue (medium-high heat). Grill the fish until the center is just opaque, about 5 minutes per side. While fish is cooking, place the foil-wrapped tortillas on the grill to warm.

Set up a buffet with all of the fixings, the tortillas and the fish.  I also serve these fish tacos with homemade rice and beans.  Yum!

K (D)

 Kosher Fish List

Serve with homemade mexican rice and refried or black beans.

Szechuan Mahi Mahi Brochettes

Szechuan  Mahi Mahi Brochettes(or Chicken - chicken can be used and is equally nice)



Ingredients:
1 kg Mahi Mahi steak(s) cut into cubes - *See alternate Kosher fish varieties listed below *
Vegetables:
A pretty combination of thickly sliced red onions, zucchini cut into 1" rounds, eggplant - skin on, cut in about the same size as zucchini,
capsicum - any colour, mushrooms, other summer squash, etc. I also like cherry tomatoes! Use what is available fresh and is good to eat.

Marinade
1/4 cup soy sauce
2T orange zest
1/4 cup orange juice
1 T lemon juice (freshly squeezed)
2 T sesame oil
2 T vegetable oil
2 T tomato paste
2 large garlic cloves, pressed or minced
1/2 tsp pepper
1 tsp ginger,freshly grated

Cut the fish into 1-1/2 inch chunks.

In a medium bowl, place all the marinade ingredients together and whisk well. Divide all the veggies and fish into 12 piles so that each skewer will have equal amounts of everything and your guests won't whinge that "He got more mushrooms than I did"

Place the fish on the skewers, alternating with the vegetables. Brush all over with the marinade. You can do this up to one-hour ahead- no longer or the fish will begin to break down because of the acid in the marinade.

The marinade can be made up to a day ahead of time and kept separately in a container in the fridge.

Now, prepare a fire in a charcoal grill.

When the coals are ready, lightly oil the rack and let it heat for a bit before putting the skewers on. Place the brochettes on the grill and cook, covered for about 5 minutes. Turn and brush again with the marinade, and continue this until the fish is opaque all the way through and tender when flaked with a fork.

Remove to a platter and serve with basamati rice and lots of lemon.

This is so incredibly delicious that you will want to be trying the marinade out on other foods. It IS THAT GOOD!

Kosher Fish List <--- click here for a list of kosher fish

*Important*
 Swordfish is NOT Kosher.  Instead, use Blue Marlin, Yellowfin Tuna, or Mahi Mahi  for this recipe to be
K (P)