How to make
1jalapeño pepper, seeded and diced
1/3 cup (83 mL)lightly packed roughly chopped fresh cilantro
4 tsp (20 mL)fresh lime juice
1 tbsp (15 mL)minced shallot
1 tsp (5 mL)vegetable oil
2small whole fish, such as Dorade, Loup de Mer or Branzino (1 lb/454 g each), cleaned and scaled
1 pkg (24 g)PC® Seafood Taco Seasoning Mix
4sprigs fresh cilantro
1 bag (454 g)PC® Mini Sweet Peppers, halved and cored (Tip: If you have a grill basket, cut the peppers into quarters for faster grilling; if you’ll be cooking them directly on the grill, cut the peppers in half so they don’t slip between the grates.)
2 tsp (10 mL)vegetable oil
1/4 tsp (1 mL)salt
How to make
- Step 1
Salsa: Stir together jalapeño, chopped cilantro, lime juice, minced shallot and 1 tsp (5 mL) oil in small bowl. Set aside.
- Step 2
Fish: Preheat barbecue to medium. Lightly mist cast-iron grill pan with cooking spray or brush with oil. Alternatively, use PC® Non-Stick Grill Sheet large enough to fit both fish.
- Step 3
Place fish on work surface. Using sharp knife, cut 2 or 3 slashes on each side of both fish, about 1/2-inch (1 cm) deep and spacing about 1-inch (2.5 cm) apart. Rub seasoning mix all over both fish, into cavity and slashes, dividing evenly. Stuff each cavity with lime, sliced shallot and cilantro sprigs, dividing evenly.
- Step 4
Transfer fish to prepared grill pan or PC® Non-Stick Grill Sheet, spacing slightly apart. Place on grill and close lid. Cook until grill-marked on one side, 8 to 10 minutes. Carefully flip fish over, using tongs and large spatula. Close lid and cook until fish is golden and crisp all over and flesh flakes easily when tested with fork, 6 to 8 more minutes.
- Step 5
Sweet Peppers: Meanwhile, toss sweet peppers with 2 tsp (10 mL) oil and the salt in large bowl. Once fish have cooked 8 to 10 minutes, add sweet peppers directly to grill (or in grill basket); close lid and cook, turning a few times, until softened and grill-marked, 6 to 8 minutes.
- Step 6
Transfer fish and sweet peppers to serving platter. Spoon salsa over top of fish.
- Try this:
Serve with warmed tortillas to make tacos, or alongside steamed rice or grilled baguette.