“We can’t get enough barbecued fish at our house. This recipe can be made in advance and served cold, or eaten hot off the grill. It’s fantastic either way!” —Martha Benoit, Proctorsville, Vermont
- 2 large ears sweet corn
- 1 teaspoon butter, softened
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 haddock fillet (8 ounces)
- 2 teaspoons chili powder, divided
- 2 cups shredded lettuce
- 2 medium tomatoes, seeded and chopped
- 1 medium sweet red pepper, chopped
- 1 medium ripe avocado, peeled and chopped
- 3 tablespoons taco sauce
- 2 tablespoons lime juice, divided
- 1 tablespoon minced fresh cilantro
- 1-1/2 teaspoons grated lime peel
- 12 flour tortillas (8 inches)
- Spread corn with butter and sprinkle with salt and pepper. Grill, covered, over medium heat for 10-12 minutes or until tender, turning occasionally.
- Meanwhile, sprinkle fish with 1 teaspoon chili powder. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fish, covered, over medium heat for 7-9 minutes or until fish flakes easily with a fork.
- Cool corn slightly; remove kernels from cobs. Place in a large bowl. Add the lettuce, tomatoes, red pepper, avocado, taco sauce, 1 tablespoon lime juice, cilantro, lime peel, and remaining chili powder.
- Drizzle remaining lime juice over fish; cut into 1/2-in. cubes.
- Add to corn mixture. Spoon 1/2 cup mixture over each tortilla. Serve immediately. Yield: 6 servings.
Originally published as Martha's Fish Tacos in Taste of Home April/May 2011, p83
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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