Grilled Okra, Grilled Fish (Tacos), Grilled Peaches! Oh my!
There is just something about
the severe heat Summer that makes me want to eat more colorful, light food–I’m sure I’m not alone in that either. It’s the perfect time to grab an icy cold beer (Yesterday’s juice of choice was Abita’s Strawberry Harvest Lager–It’s basically what would happen if you muddled strawberries with a light beer, and it’s perfection.), stand out in the heat and sweat enjoy each others company.
This is one of my favorite fish taco recipes I’ve tried. The pico de gallo is spicy (I made mine with locally grown, pretty colored tomatoes, which only made it even better), the cabbage is crunchy, and the fish is perfectly seasoned within an inch of its life. And of course, anytime you fire up the grill, it’s a good time to look in your fridge and ask yourself, “What else could I possibly throw on?” Another bonus of grilling your whole meal? No pots and pans to wash! And that’s always a reason to celebrate. So that’s how I ended up with grilled okra and peaches. It wasn’t a mistake.
(All serve four)
1 pound Okra
Juice of half a Lemon
Flaky sea salt (I like Maldon)
Okra is a cinch to grill.
Wash it. Dry it. Toss it in olive oil. Throw it on the grill. Turn every 5 minutes, until it has a nice color on all sides (15-20 minutes depending on the size of your okra.) Pull off the grill, Squeeze with Lemon juice and sprinkle with flaky sea salt.
Pico de Gallo
5 plum tomatoes, seeded, chopped
1/2 small yellow onion, finely chopped
4 scallions, white and light-green parts only, thinly sliced
1/2 cup chopped fresh cilantro
1 teaspoon fresh lemon juice
1 teaspoon chopped fresh oregano
1 jalapeño, stemmed, seeded, minced
Kosher salt and freshly ground black pepper
1 tablespoon paprika
1 teaspoon each garlic powder, onion powder, dried oregano, dried thyme, and kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 1-pound halibut fillet
Vegetable oil (for brushing)
8 6′ corn tortillas, warmed
1 cup finely shredded cabbage
1 avocado, sliced
1 lime, cut into wedges
Pico de Gallo
Combine first 7 ingredients in a medium bowl. Season to taste with salt and pepper.
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Combine all dried spices in a small bowl. Sprinkle over fish. Brush grill grate with oil. Grill fish until cooked through, about 5 minutes per side. Using a fork, coarsely shred fish.
Fill tortillas with fish, cabbage, avocado and pico de gallo. Squeeze fresh lime wedges over tacos.
Wash your peaches. Cut in half and remove the pit. Place cut side down on the grill for 5 minutes. The cut side will get all melt-y and syrup-y. Turn over and cook for another 5 minutes. Remove from grill. Sprinkle with goat cheese and drizzle with honey. Eat while it’s still warm. You can thank me later.