Redfish Tacos

As the temperatures begin to rise here in the South we start to look for lighter cuisine to go with the summer time feel.  One of my personal favorites is Redfish tacos!  This recipe is perfect for your 16"-19" fish (which is why we call them tacos!)  Make good use of your fresh fish and enjoy this tasty meal!  I recommend this meal served with Mexican street corn and tortilla chips and don't forget a margarita! 

• Preheat grill to a medium heat.
• Clean and inspect your filleted (no skin) redfish for any bones.
• Place clean and dried fillets on two pieces of heavy-duty aluminum foil.
• Melt your butter and baste both sides of your fillets while giving them a liberal dusting of your taco seasoning.
• Place the aluminum foil with the fish on it directly to the grill grates and close the lid.  You are going to cook the fish until they become while and flakey (aprox. 10 min)
• While the fish begins to cook take your coleslaw mix and add your mayonnaise mixing well and adding a little bit of salt. (Make sure not to add too much mayo)
• You can also use this time to chop your fresh jalapenos and shred your cheese.
• When the fish reach the halfway point (aprox. 5 min.) take a spatula and carefully flip them.  You may also want to add the remaining melted butter to the fish and squeeze your lime juice on them (aprox. 4 lime halves)
• When the fish have become white and flakey pull them off of the grill.
• Serve hot in warmed tortillas on a bed of coleslaw with the cheese and fresh jalapenos.  
• Add your chipotle ranch to taste and garnish with a lime wedge.
• You may also opt to add sautéed onions to your tacos.

C’est bon!