Grilled Sardine Tacos with Achiote, Lime, and Pineapple Salsa

Name: Grilled Sardine Tacos with Achiote, Lime, and Pineapple Salsa
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Mexican
Ingredients: 59 milliliters achiote paste; 1 teaspoons About cayenne, divided; 158 milliliters About chopped cilantro, divided, plus 1 cup cilantro sprigs; 8 corn tortillas, warmed; 0 teaspoons kosher salt; 5 Tbsps lime juice, divided; 6 whole sardines or American mackerel (1 3/4 lbs. total); 3 Tbsps olive oil, divided; 2 Tbsps orange juice; 296 milliliters chopped fresh pineapple; 59 milliliters minced red onion

Grilled Sardine Tacos with Achiote, Lime, and Pineapple Salsa might be just the main course you are searching for. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 1309 calories, 139g of protein, and 65g of fat per serving. This recipe covers 55% of your daily requirements of vitamins and minerals. This recipe serves 4. 1 person found this recipe to be scrumptious and satisfying. It is a pricey recipe for fans of Mexican food. It can be enjoyed any time, but it is especially good for The Fourth Of July. If you have orange juice, pineapple, american mackerel, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes approximately 2 hours.

Instructions

Clean fish (steps 1 and 2 of "You Found the Fish," below). On both sides of each fish, cut 2 diagonal slashes through flesh just to bone.

Ingredients you will need

Bone

Fish

Combine achiote paste, 1/4 cup lime juice, the orange juice, 2 tbsp. oil, 1/2 tsp. cayenne, and 6 tbsp. chopped cilantro in a large bowl.

Ingredients you will need

Annatto Paste

Orange Juice

Lime Juice

Cilantro

Ground Cayenne Pepper

Cooking Oil

Equipment you will use

Bowl

Add fish and rub all over with marinade, working it into slashes. Chill 1 hour.

Ingredients you will need

Dry Seasoning Rub

Fish

Heat grill to high (450 to 550).

Equipment you will use

Grill

Drain fish and rub with remaining 1 tbsp. oil. In a bowl, combine pineapple, onion, salt, remaining 1 tbsp. lime juice, 1/8 to 1/4 tsp. cayenne, and 1/4 cup chopped cilantro; chill salsa until used.

Ingredients you will need

Lime Juice

Pineapple

Cilantro

Ground Cayenne Pepper

Onion

Salsa

Fish

Salt

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Bowl

Oil cooking grate, using tongs and a wad of oiled paper towels. Grill fish, covered, until marks appear and fish release when nudged with tongs, about 3 minutes; gently roll over and cook other side, about 2 minutes. Using a wide spatula, transfer fish to a board.

Ingredients you will need

Fish

Roll

Cooking Oil

Equipment you will use

Paper Towels

Spatula

Grill

Tongs

Serve fish whole and let diners fillet their own (see step 4, below) or fillet fish in the kitchen and set on a warm platter.

Ingredients you will need

Fish

Serve with salsa, tortillas, and cilantro sprigs.

Ingredients you will need

Tortilla

Cilantro

Salsa

You Found the Fish--Now What? Some markets will clean them for you, but if not, you can do it yourself easily enough--it just takes a little practice.

Ingredients you will need

Fish

SCALE AND CUT. Scrape off the scales gently with fingertips.

Equipment you will use

Kitchen Scale

Cut through both sides of belly 1/4 in. from edge, from collar to tail.

CLEAN. Pull out the guts; rinse the fish inside and out. Snip off fins.

Ingredients you will need

Fish

FILLET (RAW). Score fish all the way around collar just to the bone. Slide your index finger into cut on one side of collar and your middle finger into the other side. Slide your fingers along spine to tail, pulling fillets free.

Ingredients you will need

Bone

Fish

Cut off tail and pull out any remaining bones.

FILLET (COOKED). Make 3 cuts through flesh to bones: along the length of the spine (to one side of it), at collar, and just above tail. Slide knife under fillet to free it from spine, and lift it off. Pull up tail and lift off spine and head to free bottom fillet. Pull out any remaining bones.

Equipment you will use

Knife

Note: Find these little fish at some grocery stores, fish markets (you might need to order them), and Asian markets. If you live near a coastal town, head to the docks-fresh anchovies and smelt are often sold as bait. Look for fish with bright eyes, shiny skin, and a mild aroma. They're very perishable, so plan to cook them the same day.

Ingredients you will need

Fresh Anchovies

Fish

*Look for achiote paste in your grocery store's Latino foods aisle or at Latino markets.

Ingredients you will need

Annatto Paste

Equipment

Ingredients

Servings:

59milliliters

achiote paste 1teaspoons

About cayenne, divided 158milliliters

About chopped cilantro, divided, plus 1 cup cilantro sprigs 8

corn tortillas, warmed 0teaspoons

kosher salt 5Tbsps

lime juice, divided 6

whole sardines or American mackerel (1 3/4 lbs. total)3Tbsps

olive oil, divided 2Tbsps

orange juice 296milliliters

chopped fresh pineapple 59milliliters

minced red onion

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Stoltz Organic Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.