Ingredients
1cupstrawberries,finely diced
1cuppineapple,finely diced
½cupred onion,finely diced
1garlic clove,minced
1cupcilantro,roughly chopped, loosely packed
1small red chili,diced, optional
1lime,juiced
¼tspsalt
¼tsppepper
½tspsugar,optional
1lbfirm fleshed fish,like sea bass, swordfish, halibut, mahi mahi or salmon
1tspground cumin
1tspsweet paprika
1tspsmoked paprika
pinchcayenne,optional
¼tspsalt
¼tsppepper
1tbspolive oil
grapeseed,or other high heat oil for grill
12small corn tortillas,(4 to 6 inch)
red cabbage,shredded
radishes,sliced
avocado
sour cream
lime wedges
cilantro
Preparation
Make the salsa: In a bowl, mix together all salsa ingredients, except for the sugar, and refrigerate for at least 30 minutes or up to 2 days. Taste and add sugar or additional seasonings to taste when ready to serve.
Heat the grill. If you have a gas grill, make sure to preheat it for at least 10 minutes with the lid closed. If you have a charcoal grill, push the coals to one side to make high heat and lower heat zones for cooking.
Prepare the fish: Remove fish from the refrigerator and pat dry with paper towels. In a small bowl or jar, mix spices until completely combined. Brush the fish with a little oil, then sprinkle all over with seasoning. Rest the fish at room temperature while the grill heats up.
Oil the grill: When your grill is hot, wipe the grates with oil. You can either use a grill brush or a small wad of paper towels dipped in the oil. Wipe the grates 5 to 10 times until they look black and glossy.
Grill the fish: Place your fish, skin side down, on the grill. If using a charcoal grill, place over indirect heat. On a gas grill, turn the heat down to medium (about 350F) and close the lid.
Grill 2 minutes, then check the fish by lifting one corner of the fish to see if it will come up without sticking. The skin should be crisp and brown. If it lifts easily, flip the fish and cook for another 3 to 5 minutes with the lid closed.
If the fish doesn’t lift easily, continue cooking and checking every 30 seconds. Grill until the fish is cooked through and flakes easily with an internal temperature of 145F. Transfer the fish to a plate to rest.
Grill the tortillas: Turn heat to high and brush grates with oil again (or cook over direct heat on a charcoal grill). Cook tortillas for 30 seconds on each side to warm and soften.
Serve: Cut the fish into several pieces. Serve on tortillas, topped with salsa and other toppings.
