Wednesday, August 24, 2016

Grilled Fish Tacos
1/2C fresh orange juice
1/4C fresh lime juice
1 small red onion, peeled and thinly sliced
2 tsp. poblano chile, minced
1-1/2 tsp. dried Mexican oregano
1 tsp. salt
1 or 2 ripe mangos, cut into medium dice (about 1 cup)

¼ tsp. cumin seeds
10 black peppercorns
4 allspice berries
4 tsp. annatto seeds
½ tsp. dried Mexican oregano
pinch cayenne pepper
1 medium garlic cloves, minced
½ tsp. salt
1 Tbsp. fresh orange juice
1 Tbsp. fresh lime juice
1 Tbsp. olive oil (plus more for grilling the fish)
1-1/2 lb. mahimahi fillets or swordfish steaks (about 1 inch thick)
2 avocados, sliced
12 corn tortillas, heated

For the salsa:  Combine all ingredients except mango together in a bowl, cover and refrigerate about 2 hours.  Stir in the mango.

For the fish:  Toast the seeds, peppercorns and berries in a dry pan until toasted.  Transfer to a spice grinder.  Add the annatto seeds, oregano and cayenne and grind to a powder.  Mash the garlic with ½ tsp. salt to a paste and add the spices along with the orange and lime juices and one tablespoon olive oil.  Stir until well combined.  Rub all over the fish.  Transfer to a plate and chill, covered, for 30 minutes.

Brush both sides of the fish with olive oil and grill, turning once or twice, 8 to 12 minutes total.  Coarsely shred the fish with two forks.  Serve with warm tortillas, avocados and salsa.
MAKES:  6 servings

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