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Grilled Whole Fish Tacos with Peach Salsa

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Serves: 4

Prep Time: 25 minutes

Cook Time: 16 minutes

BEER PAIRING

Pair with a Wheat Ale, like Blue Moon® Mango Wheat

Notes of fresh-cut mango in the Blue Moon® Mango Wheat partner well with the peach salsa and bring a classic sweet/spicy contrast to the jalapeños and chili.

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This recipe is an impressive, fun presentation. These fish tacos start out with a whole grilled fish, served at the table for self-serve tacos, topped with a fresh, sweet peach salsa. The citrus in the Fruit Beer complements the salsa while cutting down the spiciness, too.

Topics:
Main, Seafood, Latin American, Summer

INGREDIENTS

1 cup peaches, diced

½ cup red onion, diced

1 jalapeño, seeded and minced

3 tablespoons chopped cilantro

1 tablespoon fresh lime juice

½ teaspoon chili powder

3-pound red snapper, cleaned and scaled

1 tablespoon canola oil

1 teaspoon kosher salt

Corn tortillas

Lime wedges

PREPARATION

STEP 1

In a bowl, toss to combine peaches, onion, jalapeño, cilantro, lime juice and chili powder.

 

STEP 2

Preheat a gas or charcoal grill to medium-high heat. Coat fish with oil and season the entire fish, including the cavity, with salt. Place fish in a grill basket or put a piece of foil on the grill and place the snapper on the foil. Grill for 6 to 8 minutes a side, with the grill lid in place, until the fish is cooked through and flakes easily.

 

STEP 3

Place the fish on a serving platter and serve with warm corn tortillas, peach salsa and lime wedges.

Ingredients

INGREDIENTS

1 cup peaches, diced

½ cup red onion, diced

1 jalapeño, seeded and minced

3 tablespoons chopped cilantro

1 tablespoon fresh lime juice

½ teaspoon chili powder

3-pound red snapper, cleaned and scaled

1 tablespoon canola oil

1 teaspoon kosher salt

Corn tortillas

Lime wedges

Preparation

PREPARATION

STEP 1

In a bowl, toss to combine peaches, onion, jalapeño, cilantro, lime juice and chili powder.

 

STEP 2

Preheat a gas or charcoal grill to medium-high heat. Coat fish with oil and season the entire fish, including the cavity, with salt. Place fish in a grill basket or put a piece of foil on the grill and place the snapper on the foil. Grill for 6 to 8 minutes a side, with the grill lid in place, until the fish is cooked through and flakes easily.

 

STEP 3

Place the fish on a serving platter and serve with warm corn tortillas, peach salsa and lime wedges.

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