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The salsa is an equal mix of diced red onion and diced de-seeded tomato mixed with the juice of a lime an equal quantity of oil olive then seasoned to taste with salt and black pepper.
Set the up BBQ to cook directly at a temperature of 200-220Â°c. The boneless fish fillets are evenly coated in the rub and allowed to sit for half an hour whilst the bbq comes up to temperature.
Directly grill the fish turning every 3-4 minutes until the outside is lightly charred on all sides and the internal temperature is a minimum of 64Â°c. Allow the fish to rest covered on a warm plate for 5-10 mins before cutting into thick slices.
Serve two or three slices of the fish on warm small soft tacos, topped with shredded lettuce, finely sliced cucumber and the salsa. An alternative rub idea is a tandoori rub or spices.
- 2 Monkfish tails in whole fillets
- 4 Soft tacos
- Cuban dry rub seasoning, ready-made or home-made as below:
- 3 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons salt
- 1 tablespoons pepper
- 1 tablespoons cumin
- 1 tablespoons dried parsley
- 1 tablespoons oregano
- zest of one lemon
- zest of half an orange
- zest of one lime
Publication Date: July 16, 2018.