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Grilled Fish Tacos with Cucumber Slaw and Basil Pico de Gallo
Prep time: 25 minutes
Cook time: 15 minutes
Ingredients for Tacos:
4 corn and flour blend tortillas
1 lb fresh black drum, filet
Salt and pepper, to taste
¼ cup olive oil
Cucumber slaw, see recipe
Basil pico de gallo, see recipe
Directions: First prepare cucumber slaw and basil pico de gallo (see recipe) to allow flavors to develop while fish cooks. Preheat grill. Brush fish with olive oil and season liberally with sea salt and pepper. Place fish in a grill basket. Grill over low indirect heat for 3-4 minutes per side. Garnish with slaw and pico de gallo.
1 cucumber, grated (Marketmore variety recommended)
¼ sweet bell pepper, grated
1 tbsp rice vinegar
2 tsp sugar
1 large pinch salt
Directions: Combine all ingredients in a medium-sized bowl. Let sit for at least 15 minutes to allow flavors to develop.
Basil Pico de Gallo
1 cup tomato, diced (sweet cherry tomatoes recommended)
1-2 jalapenos, seeded and minced
½ cup onion, diced (1015 variety recommend)
1 tbsp lime juice
1 clove garlic, minced
1 small bunch basil, chopped
Directions: Combine ingredients in a medium-sized bowl. Let rest for at least 15 minutes to allow flavors to develop.
Italian Iced Watermelon
Prep time: 15 minutes
Inactive prep time: 1 hour, 40 minutes
Cook time: 2 minutes
¾ cup water
½ cup sugar
7 cups watermelon, peeled and cubed
4 tbsp lime juice, or juice of 2 limes
Small bunch fresh sweet basil (about 6 large leaves)
Directions: Place 9x13” glass or metal dish in freezer. Place water and sugar in a small sauce pan over medium-high heat. Simmer while stirring with a whisk until all of sugar is dissolved and liquid reaches a syrup consistency, about 2 minutes. Let cool to room temperature.
Combine watermelon, simple syrup, lime and basil in a food processor and pulse until smooth. Pour watermelon mixture into cooled pan and place in the freezer. Using a whisk, stir mixture every 20 minutes, until desired consistency is reached. Enjoy immediately after serving.