Curtis Stone’s barbecued fish tacos
Each month chef Curtis Stone cooks a modern classic. First up? A dish the whole family can get around - fish tacos.
Each month, I’ll be sharing a recipe that I guarantee will quickly become a go-to in your household. From fish tacos that get the whole family involved to plant-based options like falafels or a dinner that can do double-duty as lunch the next day, each dish is my modern take on classic cooking.
They’re quick and easy to understand. You won’t need to know tricky techniques. And, most importantly, you know they’ll put a smile on everyone’s face around the dinner table.
At the end of each recipe, I’ve shared a few tips I’ve picked up in my 30 years of cooking that will make you a more confident cook. Make sure you read right to the end!
Barbecued fish tacos with pico de gallo
Versatile, easy to prepare and perfectly sized, fresh tacos can be as simple or elegant as you want, making them ideal for a midweek meal or a fun gathering. Classic Aussie barramundi pairs perfectly with chilli, lime juice, coriander and pico de gallo. This Mexican sauce, also known as salsa fresca, can be made up to one day ahead, covered and refrigerated.
Ingredients
Pico de gallo
1 small white onion, finely chopped
4 ripe tomatoes (about 500g), cut into 1cm pieces
2 medium red chillies, seeds removed and finely chopped
¼ cup finely chopped fresh coriander
3 tbsp fresh lime juice
Tacos
2 tbsp olive oil
1 tbsp finely chopped fresh coriander
1 garlic clove, finely chopped
625g fresh barramundi fillets, skin removed
8 x 15cm corn tortillas
To serve
very thinly sliced green cabbage
fresh coriander leaves
sliced avocado
hot sauce
lime wedges
Method
Pico de gallo
Step 1
Rinse the onion under cold water for 30 seconds and pat dry.
Step 2
In a medium bowl, toss the onion, tomato, chilli, coriander and lime juice together. Season with salt and set aside at room temperature.
Tacos
Step 1
Prepare the barbecue for medium-high cooking over direct heat.
Step 2
In a wide shallow bowl, whisk together the olive oil, coriander and garlic. Lightly coat the fish with the oil mixture and season with salt and pepper.
Step 3
Oil the cooking grate. Add fish and barbecue for 2 to 3 minutes each side, or until barely opaque when flaked at the thickest part with the tip of a small knife. Using a spatula, transfer the fish to a cutting board and let stand for 2 minutes.
Step 4
Barbecue the tortillas for about 1 minute, or until warmed, turning halfway through. Transfer to a clean tea towel to keep them warm.
Step 5
To serve, coarsely flake the fish into large chunks and divide it among the tortillas. Top with pico de gallo, cabbage, coriander leaves, avocado and hot sauce. Serve with lime wedges.
Tips and tricks
Rinse your onions
Tone down raw onion’s sharp bite by rinsing cut onions under cold water for at least 30 seconds. Chopping onions releases sulfurous compounds. Rinsing these away leaves behind a mellow, aromatic flavour.
Clean and oil barbecue grates
After preheating, give the barbecue grates a good scrub with a wire brush. Just before adding the fish, brush the grates with a neutral oil using a basting brush. Cleaning and oiling the grates will prevent the fish from sticking.
Not all spatulas are the same
That thick, rigid spatula you use for burgers might not be the best tool for fish. Instead, use a metal fish spatula. The thin and flexible edge can nimbly slip under delicate fish fillets and achieve a clean flip.
Don’t rush it
Trying to flip the fish before it is ready will likely result in it sticking to the barbecue grates. Fish needs a few minutes on each side to develop a nice set of grill marks. Once the grill marks are formed, the fish should easily release from grates. The more you move, poke and prod it, the less time the fish has to develop these grill marks.
Keep tortillas warm
Keep the tortillas soft and warm by wrapping them in a clean, lightly dampened tea towel and placing them inside a lidded container. This keeps tortillas from getting cold quickly and drying out.
Appears in these collections
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Curtis Stone is a Good Food columnist, chef, restaurateur and recipe writer.From our partners
Original URL: https://www.theage.com.au/goodfood/recipes/curtis-stone-s-barbecued-fish-tacos-20230309-p5cqp8.html