Weekend Wine Pairing: Grilled Fish Tacos with...

Grilled Fish Tacos Recipe



Ingredients

2 cup white onion (chopped white onion divided)

3/4 cup'fresh cilantro (chopped fresh cilantro divided)

1/4 cup'olive oil

5 tbsp fresh lime juice (divided)

3 tbsp fresh orange juice

2 garlic cloves (minced)

1 tsp dried oregano (preferably Mexican)

1 lb striped bass (tilapia striped bass or sturgeon fillets)

kosher salt (coarse)

1 cup mayonnaise

1 tbsp milk

corn tortillas

2 avocados (peeled pitted sliced)

1/2 head cabbage (cored thinly sliced)

salsa verde

wedge lime

Directions

1. Stir 1 cup onion, 1/4 cup cilantro, oil, 3 tablespoons lime juice, orange juice, garlic, and oregano in medium bowl. Sprinkle fish with coarse salt and pepper. Spread half of onion mixture over bottom of 11x7x2-inch glass baking dish. Arrange fish atop onion mixture. Spoon remaining onion mixture over fish. Cover and chill 30 minutes. Turn fish; cover and chill 30 minutes longer. Whisk mayonnaise, milk, and remaining 2 tablespoons lime juice in small bowl.

2. Brush grill grate with oil; prepare barbecue (medium-high heat). Grill fish with some marinade still clinging until just opaque in center, 3 to 5 minutes per side. Grill tortillas until slightly charred, about 10 seconds per side.

3. Coarsely chop fish; place on platter. Serve with lime mayonnaise, tortillas, remaining 1 cup chopped onion, remaining 1/2 cup cilantro, avocados, cabbage, Salsa Verde, and lime wedges.

Wine Pairing: Can't go wrong with a ripe Chardonnay