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Ingredients

Directions

For marinade:

  • In a small bowl, combine wine, oil, parsley, Worcestershire marinade, rosemary, and pepper. Pour over fish. Close bag. Marinate in the refrigerator for 30 to 60 minutes, turning the bag occasionally. Drain fish, discarding ay marinade. Measure thickness of fish. Stack tortillas and wrap in foil.

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  • Thaw fish, if frozen. Rinse fish; pat dry. Place fish in a resealable plastic bag set in a shallow dish.

For a charcoal grill:

  • Grill fish on the well-greased rack of an uncovered grill directly over medium coals for 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes easily when tested with a fork, turning fish once. Grill tortilla stack on grill rack over heat about 5 minutes or until heated through, turning once. (For a gas grill: Preheat grill. Reduce heat to medium. Place fish and tortilla stack on greased grill rack over heat. Cover and grill as above.)

  • Transfer fish to a cutting board. Using a fork, flake fish into bite-size pieces. Fill warmed tortillas with shredded lettuce, fish pieces and Cherry Salsa. If you like, serve with sour cream. Makes 8 tacos, 4 servings.

*Grilling Tip:

For delicate foods like fish, use oil on the grate or foil to keep it from sticking.

Nutrition Facts

642 calories; 23 g total fat; 85 mg cholesterol; 956 mg sodium. 64 g carbohydrates; 34 g protein;

Cherry Salsa

Ingredients

Directions

Cherry Salsa:

  • In a small bowl, mix dried tart or sweet cherries; chili sauce; green onion; cilantro; raspberry vinegar, and shredded orange peel. Stir in orange, cover and refrigerate at least 30 minutes before serving. Makes about 1-1/3 cups.

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