Tacos. So simple. So versatile. Let’s start off with some fish. And since it’s summer, we’ll cook outside on the grill. The best part is that you can decide how to top them however you like best. Everyone can make it their own! This grilled fish tacos recipe offers a perfect blend of simplicity and sophistication.

Some of the best fish tacos we’ve ever had were at a small place on shore during our Alaskan cruise. The crunch, the flavor, everything came together. It didn’t hurt that it was fried, freshly caught halibut. Since then, I’ve been on a mission to perfect my homemade grilled fish tacos.

Simple ingredients, elevated. Fresh, flaky white fish serves as the base, providing a mild flavor that pairs beautifully with the vibrant toppings. A marinade adds depth. The grill adds some smoke and char. Heated corn tortillas are the vehicle. Then sauces, salsas, and toppings can be piled on to your heart’s content.

Mmmmm! Perfection.

This grilled fish taco recipe is bound to become a favorite. Get ready to wow your taste buds with these irresistible grilled fish tacos!

​The Essentials for Perfect Grilled Fish Tacos

Crafting the perfect grilled fish tacos is an art that combines the right ingredients, techniques, and flavors. But don’t worry, it’s not too difficult to get it right. Whether you’re hosting a summer cookout or just craving a taste of the coast, focus on these essentials to create homemade grilled fish tacos that are truly irresistible.

Selecting the Right Fish for Grilling

For choosing the best fish for this recipe, consider flavor, texture, cost, and – of course – your own preferences. Firm fish that can stand up to grilling are ideal. We need them to be solid enough that we can grill it without the fillet falling apart on us. Here are some top picks:

• Halibut: This fish offers a mild taste with a firm, flaky texture, making it perfect for grilling – this is one of my favorites personally
• Mahi-Mahi: Known for its mild, sweet flavor and firm texture, Mahi-Mahi is a popular choice for fish tacos
• Cod: If you prefer a milder flavor, cod’s flaky white flesh is a great choice, though it requires careful handling on the grill – this one is also pretty easy to come across
• Swordfish: A bit rarer to find but can hold up beautifully on the grill
• Shrimp: This taco recipe could work well with shrimp, but you’ll need to skewer them (like my shrimp kabobs recipe) or use some sort of grill basket to cook them up

I tend to get my fish frozen. That’s mostly because I have previously not lived close the the ocean. With frozen fish, make sure to fully defrost them before beginning the marinating process. For fresh fish check the following:

• Firmness: Press the flesh gently; it should spring back and feel firm, not soft or mushy
• Smell: Fresh fish should have a mild scent of the ocean, not a strong, fishy odor
• Moisture: The skin should be shiny and moist, not dry or discolored

Marinating for Maximum Flavor

Marinating is about adding flavor, keeping things from drying out (more so with a brine), and helping with the texture. A well-balanced marinade can impart your grilled fish tacos with depth and complexity, ensuring every bite is packed with deliciousness. For us, this marinade is more about seasoning the outside of the fish, since it won’t be sitting long enough to really penetrate.

Begin by mixing together the dry ingredients as evenly as possible. Then add in the wet ingredients and stir to a nice slurry.

Lay your fish out on a baking sheet or parchment paper. Evenly coat the fish with the marinade on all sides. Then let it sit for 10 to 15 minutes or so. I like to start the fish marinating and then go preheat the grill. Then they’re typically ready to go around the same time.

Don’t over-marinate! This can turn the fish into mush. That’s not a great texture for grilled fish tacos. I wouldn’t go longer than 45 minutes. But even then…

​Step-by-Step Guide to Homemade Grilled Fish Tacos

With the fish marinating, we’re ready for the next steps. We’ll prepare the grill. Then get to actually cooking everything. One of the key steps here will be timing your fish properly. And then work on assembling our irresistible tacos.

Preparing the Grill

Start with a clean grill. You can clean the grill grates thoroughly using a bristle-free wire brush or your favorite cleaning method. Then you can use a paper towel and some high-heat oil to lightly oil the grill grates. This helps prevent fish from sticking to the grates, reducing the risk of the fish falling apart.

Now, preheat the grill. Preheat your grill to a medium heat (about 350°F). This temperature allows the fish to cook through while achieving a beautiful, flavorful char on the outside. We want the grill preheated so we get that instant cooking when the fish hits the grates.

Grilling the Fish to Perfection

We’re looking for perfectly grilled, flaky fish that isn’t dry and tough.

Before putting the fish on the grill, brush it with a bit of mayonnaise. This will help prevent sticking by creating an oily layer on the outside of the fish. If you’re confident enough in your skills, you can skip this step if you want. But it doesn’t change the flavor and can really help prevent some sticking issues.

Grill with care. Place the fish on the preheated grill. Close the lid and cook for 4-5 minutes. Flip the fish gently with a wide spatula and cook for another 3-5 minutes. Overall about 10 minutes of cook time. For a very thick piece, add a minute or so to each side. Use an instant-read cooking thermometer to check for something between 130 and 135°F (54 and 57°C).

Tips for avoiding common fish grilling mistakes:

• Don’t over-flip – Resist the urge to flip the fish more than once to prevent it from breaking apart (I have a serious problem with over-flipping, so this one’s really for me)
• Keep a close watch – Fish cooks quickly, so stay attentive to avoid overcooking, which leads to dry, blah fish that nobody wants to eat
• Use a grilling basket – If you’re really worried about the fish sticking or falling apart, a grilling basket can offer additional support

Assembling the Best Grilled Fish Tacos

I go for small corn tortillas for an authentic touch. Their flavor complements the fish perfectly. The fresher the better for making sure they don’t fall apart. Unfortunately, many store-bought corn tortillas are so bland and dry. I haven’t found ones I truly love yet.

You can make your own tortillas too if you’d like! And you may opt for flour as well, just know I’ll be slightly shaking my head in disappointment.

Warm your tortillas on the grill for 20-30 seconds on each side to make them pliable and enhance their flavor.

Now let’s get to layering our tacos.

• Base Layer: Start​ with a generous portion of your grilled fish, flaked into bite-sized pieces
• Freshness Factor: Add some cabbage, lettuce, sliced radish, diced tomatoes, pickled red onions, and/or chopped cilantro for a bright crunch
• Add some salsa: Try your typical salsa, or mix it up with some guacamole, grilled poblano corn salsa, or pineapple salsa
• Creamy elements: Sprinkle on some queso fresco or cotija cheese, then drizzle with a homemade sauce like avocado, lime, or chipotle crema
• Finish with lime: Give a good squeeze of fresh lime juice to top it all off

By following these steps, your homemade grilled fish tacos will not only wow your taste buds but also impress your family and friends.

​Serving Suggestions for Grilled Fish Tacos

Grilled fish tacos are a delightful and versatile dish that can be the star of any meal. To elevate your culinary experience, pairing them with the right sides and beverages, as well as focusing on presentation, will ensure they’re not only irresistible but unforgettable.

Pairing Sides and Drinks

Try pairing any of the following side dishes with your grilled fish taco recipe:

• Mexican Street Corn (Elote): With its creamy, tangy, and spicy notes, Mexican street corn is a classic side that pairs beautifully with the light and fresh flavors of grilled fish tacos.
• Refried Beans: One of my favorites, though my wife isn’t the biggest fan. The best refried beans are creamy and salty with a hint of spicy heat.
• Mexican Rice: This subtly flavored rice brings great savory flavors to the table. Plus my recipe can be made using the rice cooker.
• Black Bean Salad: A protein-rich side that’s both hearty and refreshing, black bean salad with tomatoes, avocado, and corn, dressed in a lime-cilantro vinaigrette, brings the southwestern flair.

For drinks, we are looking for bright, refreshing flavors:

• Watermelon Limeade Freeze
• Frozen Mint Lemonade
• Agua frescas – such as melon, pineapple, or jamaica
• Family-Friendly Pina Colada Mocktails
• Flavored Lemonade Varieties

By thoughtfully pairing your grilled fish tacos with complementary sides and drinks and focusing on presentation, you’ll transform a simple meal into an irresistible dining experience that truly wows.

Mastering these techniques can transform a simple grilled fish taco recipe into a sensational culinary experience.

Now, as you stand ready to impress your family and friends with your own homemade grilled fish tacos, I encourage you to experiment and make this recipe distinctly yours. Try different types of fish, explore new spices, or incorporate seasonal produce to keep your creations fresh and exciting. Remember, the best grilled fish tacos are those that reflect your taste and creativity.

Happy grilling!

How did yours turn out?

I’d love to hear when you try out this grilled fish taco recipe! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Irresistible Grilled Fish Tacos

Recipe by Marc PetersonCourse: EntreeDifficulty: Intermediate

Servings

5

servings

Prep time

25

minutes

Cooking time

10

minutes

Total time

35

minutes

Tender, perfectly seasoned grilled fish nestled in warm tortillas with fresh toppings and all of the toppings. These crowd-pleasing tacos are easy to make and bursting with flavor – ideal for almost any meal!

Ingredients

• 2 teaspoons Old Bay seasoning

• 1 teaspoon kosher salt

• 1 teaspoon ancho chili powder

• 1 teaspoon smoked paprika

• 1/2 teaspoon fresh ground black pepper

• 2 cloves minced garlic

• 2 tablespoons olive oil

• 2 tablespoons fresh lime juice

• 2 pounds white fish fillets (halibut, mahi mahi, cod, swordfish, tilapia)

• 4 tablespoons mayonnaise

• Corn tortillas

• Toppings: Pico de gallo, cotija cheese, queso fresco, chipotle crema, shredded cabbage, fresh cilantro, avocado, guacamole, lime wedges, corn salsa, diced onion, hot sauce, tomatoes, pickled onion, pineapple salsa

Directions

• Mix together the Old Bay seasoning, salt, ancho powder, paprika, and pepper until evenly distributed
• Finish the marinade by stirring in the garlic, olive oil, and lime juice to make a slurry
• Lay your fish out on a baking sheet or parchment paper, evenly coat the fish with the marinade on all sides, and let sit for 10 to 15 minutes
• Preheat the grill to a medium heat – about 350°F (175°C)
• Brush both sides of the fish with a thin, even layer of mayonnaise and then place them on the grill
• Grill with the lid closed for 4 to 5 minutes, then flip and grill for another 3 to 5 minutes until the internal temperature is between 130 and 135°F (54 and 57°C) – add another minute or two of cook time for extra-thick fillets (over 1.5 inches)
• Place the tortillas on the grill in the final minute to minute and a half of grilling time and flip after 30-45 seconds
• Remove everything from the grill and begin assembling the tacos with all of the toppings, or let people assemble their own how they prefer

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The post Irresistible Grilled Fish Tacos That Wow appeared first on Do You Roux?.

It felt so fancy to walk up to the meat and seafood counter and ask for three lobster tails. I don’t know why but it seemed lavish. I hadn’t cooked lobster before making this lobster bisque recipe. In fact, I hadn’t had much experience with lobster at all before this.

So don’t be scared if you haven’t cooked it before either. It isn’t too complicated to cook the lobster correctly, so you don’t have to be afraid of messing it up.

Whenever I say bisque, I can’t help but think back to a comedy sketch all about bisque. Give it a watch for a quick food-related laugh. Mostly about the restaurant owner over-pronouncing bisque. You’ll never hear the word bisque the same again.

History of the Dish

I did not realize how much variety there is to a lobster bisque recipe. There are a lot of ways you can cook the lobster, make the stock, blend it up, thicken it, etc.

From my understanding, the word bisque comes from French meaning twice cooked. This makes sense since the general method is to cook the lobster, remove and reserve the meat, and then cook the shells further to build flavor in a stock to be used as the soup base.

Bisque first came to be known as a crustacean soup in 17th century France. In a truly authentic bisque, the shells are ground to a fine paste and added to help thicken and flavor the soup. We will not be going that traditional with our recipe today.

Instead we will use two of the common methods for thickening a bisque – rice and heavy cream.

If you are serving it as an appetizer, then it is commonly served in a mug so that you can sip it straight from the dish.

Tools for the Lobster Bisque Recipe

This recipe is a bit involved. It’ll take some time and work on your part. Though some of that time will just be the stock or soup simmering in the pot.

You will want a large, heavy-bottom pot. We will cook the lobster, build the stock, and cook the final soup all in that same pot. I like to use a large Le Creuset enameled cast iron dutch oven. But any large pot would probably fit the bill.

For straining the soup, you will need a fine mesh strainer. This will get the majority of the stuff out of the stock – the rest will get blended up in the following steps. If you want to make sure that even more is strained out, then you can line the mesh strainer with cheesecloth. That is what I typically do when making my homemade chicken stock.

Bisque is a blended soup. So you will need something you can blend everything together with. And you will likely need to work in batches to get it done because it is a large pot of soup after all. For this, you can use an immersion (stick) blender. But I highly recommend a powerful blender, like the Vitamix I have, to get the smoothest soup possible.

Having Bisque

My wife and I had the opportunity to travel to the New England area in 2016. The goal was to hit up six of the seven remaining states that my wife had yet to visit. And then later we would cap it off with a grand trip to Alaska. But that’s for another time.

While in Boston, my parents told us we had to make a stop by Legal Sea Foods. Specifically to try the lobster bisque. So we did.

We ordered a cup of the bisque, along with a few other items from the menu. The food came to the table and we started to dig in. I began with the bisque. It was great – though I think probably my first experience with the soup itself. So I did not have many comparisons by which to judge it. My first or second spoonful had a large chunk of lobster.

I thought, ‘Great, this is a nice chunky soup. They did not skimp.’

And then my wife had some soup. And could not find a single other large piece of lobster. It seems we had only one chunk. There were some small scraps of lobster meat floating around, but nothing like the first chunk.

So, unlike that experience where I had to apologize to my wife for accidentally eating all of the lobster out of the soup, we will make one with lobster spread through each bowl.

Traditional Lobster Bisque

Recipe by Marc PetersonCourse: SoupsDifficulty: Hard

Servings

10

servings

Prep time

30

minutes

Cooking time

1

hour 

50

minutes

Total time

2

hours 

20

minutes

Silky-smooth, full-flavored, sippable bisque that is worth the effort and attention to make

Ingredients

• 6 tablespoons butter, divided

• 1/4 cup vegetable oil

• 2 cloves garlic

• 1/2 tsp salt

• 1/4 tsp pepper

• Three 4-ounce lobster tails

• 2 cups sliced celery, divided

• 2 cups sliced carrots, divided

• 2 cups chopped white onion, divided

• 5 tablespoons tomato paste, divided

• 2 bay leaves

• 1 sprig oregano

• 2 sprigs thyme

• 5 leaves fresh tarragon

• 5 sprigs parsley

• 2/3 cup white wine vinegar, divided

• 10 cups chicken stock (or seafood stock if you have some)

• 1 cup sliced leek

• 3 tablespoons long grain white rice

• 1/2 cup heavy whipping cream

Directions

• Melt 4 tablespoons butter with the vegetable oil in a large pot over medium heat
• Add the garlic, salt, pepper, and lobster tails top-side down to the pot and sauté for 2 minutes
• Flip the lobster tails over, cover the pot, and cook an additional 5 to 7 minutes until the shell is bright red and the lobster meat is no longer translucent
• Turn off the heat and remove the lobster tails from the pot and set them aside to let cool until they can be handled, leaving the butter in the bottom of the pot
• Once it is cool enough to handle the lobster, remove the meat from the tails by cutting down the center of the tail, spreading it apart, and pulling out the meat
• Store the lobster meat in the fridge for later, break apart the shells, and add the shells back to the pot
• Build the lobster stock by adding 1/3 cup each of the celery, onion, and carrot to the pot and sautéing on medium heat with the shells for 5 minutes, stirring occasionally
• Add the bay leaves, oregano, thyme, tarragon, parsley, 1/3 cup of the vinegar and all the chicken or seafood broth to the pot
• Let it come to a simmer, then reduce heat and cover to let it simmer for at least an hour, stirring occasionally
• Strain the stock through a fine mesh strainer into a large bowl and set aside, tossing all of the things you strained out
• Melt the remaining 2 tablespoons butter in the pot on medium heat and add in 1/3 cup of the reserved stock you just strained
• Add the leek and the remaining 1 and 1/3 cups celery, carrots, and onion to the pot to sauté for 5 minutes, stirring frequently
• Pour the rest of the strained stock into the pot and bring it all to a simmer
• Add the rice and remaining 3 tablespoons of tomato paste and 1/3 cup vinegar to the pot and let it cook until all of the vegetables and the rice are soft and almost mushy, about 30 minutes
• While the soup is simmering, take the lobster meat from the fridge and roughly chop it for topping the soup
• When the rice and vegetables have finished cooking in the soup, add 1/3 to 1/2 a cup of the chopped lobster meat into the soup
• Blend the soup up in a powerful blender, in batches, until the soup is very smooth, and then return it to the pot
• Stir in the heavy cream until thoroughly mixed
• Serve the bisque in bowls or mugs and top it with the chopped lobster meat

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