Grilled Ceder Plank Fish Tacos

Ingredients

Spicy Coleslaw:

1 lb cabbage thinly sliced

3 tsp salt

2 TB Fish Sauce

1 ½ tsp red pepper flakes (or to your heat tolerance)

2 tsp minced garlic

½ tsp grated fresh ginger

1 tsp sugar

2 green onions thin sliced

½ medium jalapeno thinly sliced

 

Pickled Red Onions:

1 medium-large  red onion.

Mix 2 tsp salt

3/4 Cup distilled white vinegar

 

Asian Style Soy Sauce Marinade and Glaze:

1 lb white flesh fish like Grouper, Halibut Talapia

¼ C Sugar

4 TB Soy Sauce

1 tsp Sesame Oil

2 Cloves minced garlic

½ tsp fresh grated ginger

2 tsp red pepper flakes

½ tsp Salt

½ Cup Olive Oil

4 TB Balsamic Vinegar

4 Green Onions rough chop

*Serve with flour (or corn) tortillas, cabbage and pickled red onions.

 

Miso Glaze:

1 lb white flesh fish like Grouper, Halibut, Talapia

4 TB White Miso (soy bean paste)

¼ Cup Sake

¼ Cup Mirin

1 TB Sugar

2 tsp Sesame Oil

*Serve with flour (or corn) tortillas with spicy coleslaw and pickled red onions.

Directions

Spicy Coleslaw:

1.Combine all ingredients except cabbage.

2.Then add cabbage and toss.

 

Pickled Red Onions:

1.Thinly slice 1 medium-large  red onion.

2.Mix 2 tsp salt with 3/4 Cup distilled white vinegar.

3.Add sliced red onion.

4.Refrigerate to marinade at least an hour.

 

Asian Style Soy Sauce Marinade and Glaze:

1.Combine all the ingredients except for the fish.

2.An hour before cooking, add the fish to the marinade and refrigerate until you are ready to grill.

3.Place the marinated fish on a cedar plank which has been soaking in water for 3-4 hours.

4.Cook over indirect heat on grill.  Move the plank over the direct coals for a minute or so to get the cedar plank smoking.

*Serve with flour (or corn) tortillas with spicy coleslaw and pickled red onion.

 

Miso Glaze:

1.Combine all the ingredients except for the fish.

2.An hour before cooking, add the fish to the marinade and refrigerate until you are ready to grill.

3.Place the marinated fish on a cedar plank which has been soaking in water for 3-4 hours.

4.Cook over indirect heat on grill.  Move the plank over the direct coals for a minute or so to get the cedar plank smoking.

*Serve with flour (or corn) tortillas with spicy coleslaw and pickled red onions.

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