Grilled fish taco recipe from Curtis Stone

Curtis Stone’s Grilled Fish Tacos with Pico De Gallo.William Maybem
easytime:<30 minutesMake:8

Each month, I’ll be sharing a recipe that I guarantee will quickly become your household staple. From tacos that engage the whole family to vegetarian options like falafel or a dinner that can double duty as lunch the next day, each dish is what I consider a modern take on a cooking classic.

It’s fast and easy to understand. You will not need to know hard techniques. Most importantly, you know they’ll put a smile on everyone’s face around the dinner table.

At the end of each recipe, I’ve shared some tips I’ve picked up in my 30 years of cooking that will make you a more confident cook. Make sure you read to the end!

Grilled fish tacos with pico de gallo

Versatile, easy to prepare and the perfect size, fresh tacos can be as simple or elegant as you want them to be, making them perfect for a midweek meal or fun gathering. Classic Australian Barramundi pairs perfectly with chili, lime juice, cilantro, and pico de gallo. This Mexican salsa, also known as salsa fresca, can be made up to 1 day in advance, covered, and refrigerated.

Tips and tricks

Rinse the onions

Reduce the sharp sting of raw onions by rinsing the sliced ​​onions under cold water for at least 30 seconds. Chopping onions releases sulfur compounds. Rinsing it leaves behind a soft, aromatic flavour.

Clean and oil grill grates

After preheating, scrub the grill grates well with a wire brush. Just before adding the fish, brush the grates with a neutral oil using a food brush. Cleaning and lubricating the nets will prevent the fish from sticking.

Not all spoons are the same

The thick, stiff spatula you use to make burgers may not be the best tool for fish. Instead, use a metal fish spoon. The thin, flexible edge can slide under thinner fish fillets and achieve a clean heart.

Do not rush

Trying to turn the fish before it’s ready will cause it to stick to the grill grates. The fish needs a few minutes on each side to develop a nice set of grill marks. Once grill marks have formed, the fish should easily release from the grates. The more you move, nudge and prod it, the less time the fish will need to develop those grill marks.

Keep the tortilla warm

Keep the tortilla soft and warm by wrapping it in a clean, slightly damp towel and placing it in a bowl with a lid. This prevents the tortilla from cooling quickly and drying out.