It was a balmy 60 degrees outside yesterday. This is such a change from the frigid temperatures we’ve been having (and the SNOW we had earlier in the week), that I decided we needed to celebrate by firing up the grill and making some grilled fish tacos.
In the spring, summer and fall, we use our grill A LOT. We have a relatively small house, and a very small kitchen and anything I can do to keep from heating up the stove or the oven, I’ll do it. So the grill gets a good workout 3 seasons out of the year.
I began by marinating 4 tilapia fillets in a mixture of lemon juice, chili powder and canola oil (no measurements, really, just dumped some stuff in a zip-top bag and let it go). I guess it all sat in there marinating for about 2 hours.
The husband built a small fire in the charcoal chimney and fifteen minutes later we had hot coals and were ready to grill. 5 minutes after that, we had grilled fish. You really can’t beat 20 minutes start-to-finish.
To keep them from sticking to the grates of the grill (tilapia is a very delicate fish), I used a grill basket. This makes for easy transport to and from the grill as well.
To garnish the tacos, I made a fresh salsa using a slicing tomato and red onion from my produce box earlier in the week – just diced up a tomato, half a red onion and some jalapeno peppers that I had in the freezer from my summer garden and squeezed some lemon juice and sprinkled some salt over it. Voila! Fresh summery salsa – yum!
I also made a quick guacamole using the avocados from the box which were finally ripe. I had some corn in the freezer, which I thawed out, and some bibb lettuce from the produce box which I shredded. I also grated some sharp cheddar and opened up a carton of sour cream.
I wrapped the tortillas in some foil and placed them on the grill for a couple of minutes to soften.
Doesn’t that just look like summer on a plate?
To top off our warm-weather celebration, I made a rich and gooey tres leches cake – check it out!