Super-Rustic Fish Tacos with Grilled Pineapples, Avocado, and Salsa Roja

Name: Super-Rustic Fish Tacos with Grilled Pineapples, Avocado, and Salsa Roja
Yield: Serves 6
Cuisine: Mexican
Ingredients: 2 limes, cut into wedges; 3 whole white-fleshed fish, about 1 to 1.5 pounds (455 to 680 g) each (I like corvina, branzino, or trout; have the fishmonger gut and scale the fish for you); 1 cup (240 ml) Smooth Smoked Chile Salsa Roja, to serve; 2 ripe medium avocados, cut into wedges; Grapeseed or other neutral oil; 1 medium-size ripe pineapple, cut in half lengthwise; 18 corn tortillas; 1 sweet onion, thinly sliced; Kosher salt

Preparation info

Serves
6

Difficulty
Easy

Appears in

Getaway

By Renee Erickson

Published 2021

About

Every afternoon on the beach at Punta Lobos near Todos Santos, local fishermen pull up in their Panga boats with the catch of the day, and you can choose from their silvery haul of yellowfin and corvina. Fish this good doesn’t need much, but a chargrilled pineapple is a gorgeous accent.

Ingredients

Grapeseed or other neutral oil
1 medium-size ripe pineapple, cut in half lengthwise
3 whole white-fleshed fish

Americas
Mexico
Todos Santos
Baja California
Fish course
Pescatarian
Central America
Summer
Gluten-free

Method

Prepare a charcoal grill by heating until the flames die away and the coals are ashed over. Spread the coals, replace the grate, and wait for the grate to heat up, about 10 minutes. Give the grate a good scraping with a brush once hot. Soak a piece of paper towel with oil and, using tongs, rub it on the grate to thoroughly coat.

Rub the pineapple with oil on all sides and place it cut s