Curtis Stone’s grilled fish tacos with pico de gallo.William MeppemEach 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.
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.