Loews Grilled-Fish Tacos

Name: Loews Grilled-Fish Tacos
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 12 warm corn tortillas; 12 dill sprigs; 2 dried or fresh bay leaves; 79 milliliters About chopped fresh cilantro; 8 cloves garlic, sliced; 237 milliliters About shredded iceberg lettuce; 6 servings Lime wedges; 4 teaspoons olive oil; 2 whole striped bass or rockfish (1 1/2 to 2 lbs. each), cleaned and scaled; 118 milliliters About chopped Roma tomatoes; 6 servings Salt and pepper; 16 thyme sprigs; 6 servings Tomatillo salsa

Loews Grilled-Fish Tacos might be just the main course you are searching for. One serving contains 437 calories, 59g of protein, and 9g of fat. This recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 6. A mixture of tomatillo salsa, cilantro, garlic, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the dill you could follow this main course with the Raspberry Chocolate Dessert Quesadilla #Choctoberfest as a dessert. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free, dairy free, and pescatarian diet.

Instructions

Rinse fish and pat dry; stuff cavities with thyme, dill, bay leaves, and garlic. Rub outside of fish with olive oil and sprinkle with salt and pepper.

Ingredients you will need

Salt And Pepper

Bay Leaves

Olive Oil

Garlic

Thyme

Dill

Fish

Dry Seasoning Rub

Place fish on a grill over a solid bed of medium-hot coals or on a gas grill set at medium-high (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill.

Ingredients you will need

Fish

Equipment you will use

Grill

Cook, turning once with a wide spatula, until fish is opaque but still moist-looking in thickest part (cut to test), 18 to 20 minutes total.

Ingredients you will need

Fish

Equipment you will use

Spatula

Transfer to a serving platter.

To assemble each taco, stack 2 tortillas; top with chunks pulled from fish, salsa, lettuce, tomatoes, and cilantro. Squeeze lime over filling, fold tortillas, and eat.

Ingredients you will need

Tortilla

Cilantro

Tomato

Lettuce

Salsa

Fish

Lime

Equipment

Grill

Spatula

Ingredients

Servings:

warm corn tortillas 12

dill sprigs 2

dried or fresh bay leaves 79milliliters

About chopped fresh cilantro 8cloves

garlic, sliced 237milliliters

About shredded iceberg lettuce 6servings

Lime wedges 4teaspoons

olive oil 2

whole striped bass or rockfish (1 1/2 to 2 lbs. each), cleaned and scaled 118milliliters

About chopped Roma tomatoes 6servings

Salt and pepper 16

thyme sprigs 6servings

Tomatillo salsa

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well 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. You could try Archery Summit Willamette Valley Pinot Noir. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 40 dollars per bottle.