Gulf Coast Redfish Tacos

Prep Time:  30 minutes

 

Cook Time:  30 minutes

 

Total Time:  1 hour

 

Yield:  6 – 8 Tacos

 

 

Ingredients: 

 

1 Redfish filet on the half shell, 1.5 lbs is ideal size.

 

Brushfire Farms Original Glaze

 

Meat Church Holy Voodoo Seasoning

 

6 – 8 Corn Tortillas

 

1 Tbsp. Extra Virgin Olive Oil

 

½ Cup diced Roma Tomatoes (remove seeds before dicing)

 

½ Cup diced White Onion

 

½ Cup diced Mango

 

½ Cup diced Avocado

 

½ Cup Cilantro and then fine chopped

 

1 diced Serrano Pepper

 

Juice of 1 whole lime

 

Salt to taste

 

 

Process: 

 

Step 1:  Light a small – medium size charcoal fire on one side of your grill.  Target cooking temp is 350 - 375 degrees. 

 

Step 2:  While the coals light, rub the redfish filet with Extra Virgin Olive Oil and season with Meat Church Holy Voodoo. 

 

Step 3:  Place fish on grill, scale side down, flesh side up, on the opposite side of the charcoal.  Leave vents cracked open on top, and fully open on bottom of the grill. 

 

Step 4:  Combine all vegetables, fruit and lime juice in mixing bowl.  Stir together and add salt to taste. 

 

Step 5:  After 20 minutes of cooking, lightly drizzle Original Glaze across the whole redfish filet.  Note:  Only 1-2 Tbsp. of Glaze is needed.  Place lid back on for 2 minutes, then remove fish until internal temperature reached 145 degrees and allow to rest 5 minutes.  

 

Step 6:  Place corn tortillas directly over charcoal to char them and be prepared to flip quickly so they won’t burn.  Flipping them multiple times is ok too! 

 

Step 7:  Pull flesh off the filet with a fork or knife (make sure no bones are attached).  Place on corn tortilla, top with Pico de Gallo and enjoy!!