The more you move, poke and prod it, the less time the fish has to develop these grill marks. Once the grill marks are formed, the fish should easily release from grates. Fish needs a few minutes on each side to develop a nice set of grill marks. Trying to flip the fish before it is ready will likely result in it sticking to the barbecue grates. The thin and flexible edge can nimbly slip under delicate fish fillets and achieve a clean flip. That thick, rigid spatula you use for burgers might not be the best tool for fish. Cleaning and oiling the grates will prevent the fish from sticking. Just before adding the fish, brush the grates with a neutral oil using a basting brush.
Rinsing these away leaves behind a mellow, aromatic flavour.Īfter preheating, give the barbecue grates a good scrub with a wire brush. Chopping onions releases sulfurous compounds. Tone down raw onion’s sharp bite by rinsing cut onions under cold water for at least 30 seconds. Top with pico de gallo, cabbage, coriander leaves, avocado and hot sauce. To serve, coarsely flake the fish into large chunks and divide it among the tortillas. Transfer to a clean tea towel to keep them warm. Using a spatula, transfer the fish to a cutting board and let stand for 2 minutes.īarbecue the tortillas for about 1 minute, or until warmed, turning halfway through. Add fish and barbecue for 2 to 3 minutes each side, or until barely opaque when flaked at the thickest part with the tip of a small knife. Lightly coat the fish with the oil mixture and season with salt and pepper. In a wide shallow bowl, whisk together the olive oil, coriander and garlic. Prepare the barbecue for medium-high cooking over direct heat. Season with salt and set aside at room temperature. In a medium bowl, toss the onion, tomato, chilli, coriander and lime juice together. Rinse the onion under cold water for 30 seconds and pat dry.
Best fish taco recipe skin#
This Mexican sauce, also known as salsa fresca, can be made up to one day ahead, covered and refrigerated.Ĥ ripe tomatoes (about 500g), cut into 1cm piecesĢ medium red chillies, seeds removed and finely choppedĦ25g fresh barramundi fillets, skin removed Classic Aussie barramundi pairs perfectly with chilli, lime juice, coriander and pico de gallo. Versatile, easy to prepare and perfectly sized, fresh tacos can be as simple or elegant as you want, making them ideal for a midweek meal or a fun gathering. Make sure you read right to the end! Barbecued fish tacos with pico de gallo And, most importantly, you know they’ll put a smile on everyone’s face around the dinner table.Īt the end of each recipe, I’ve shared a few tips I’ve picked up in my 30 years of cooking that will make you a more confident cook. You won’t need to know tricky techniques. From fish tacos that get the whole family involved to plant-based options like falafels or a dinner that can do double-duty as lunch the next day, each dish is my modern take on classic cooking. Each month, I’ll be sharing a recipe that I guarantee will quickly become a go-to in your household.
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