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Grilled Fish Tacos with Strawberry Pineapple Chutney

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  • PS Seasoning Chef

Ingredients:
For Strawberry Pineapple Chutney:
1 Cup Strawberries, finely diced
1 Cup Pineapple, finely diced
1/2 Cup Red Onion, finely diced
1 Clove Garlic, minced
1 Cup Roughly chopped cilantro, loosely packed
1 Small red chili, diced
1 Lime, juiced (about 1 1/2 tablespoons juice)
1/4 tsp Salt
1/4 tsp Pepper
1/2 tsp Sugar (Optional if the salsa is tart)
For the Tacos:
1 lb Firm-Fleshed Fish (like sea bass, swordfish, halibut, mahi mahi or salmon)
2 T Blackened Seasoning sprinkled generously on fish
To Taste Salt and Pepper
1 T Olive Oil
12 Small (4 to 6") corn or flour tortillas

Instructions:

1) Mix all ingredients together for the Strawberry Pineapple Chutney and refrigerate.

2) Heat the grill and let warm up for about 10 minutes.

3) While grill is heating up, rub olive oil on the fish. Season your choice of fish with Blackened Seasoning and salt and pepper.

4) To make sure the fish does not stick to the grill make sure to oil the grates with olive oil.

5) Grill the fish until it reaches an internal temperature of 145 degrees. Transfer the fish to a plate to rest. Optional: Grill tortillas if desired.

6) Begin preparing tacos by cutting fish into smaller pieces and top with strawberry pineapple chutney as well as other toppings if desired. Enjoy!

Products Used In This Recipe: 

Grilled Fish Tacos with Strawberry Pineapple Chutney

45 Serves 4 Ingredients: 1 cup Finely diced strawberries, 1 cup finely diced pineapple, 1/2 cup finely diced red onion, 1 clove minced garlic, 1 cup roughly chopped cilantro, loosely packed 1 small red chili, diced (optional) 1 lime, juiced (about 1 1/2 tablespoons juice) 1/4 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon sugar (optional if the salsa is tart) 1 lb firm-fleshed fish (like sea bass, swordfish, halibut, mahi mahi or salmon) 2 T Blackened Seasoning sprinkled generously on fish Salt and Pepper to taste 1 T Olive Oil 12 small (4 to 6") corn or flour tortillas

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