Hi! Should we talk about school starting? Or maybe the weather? I could go on and on about the fact that it’s going to be in the 90’s all week. Or have you noticed my little site re-design? I’m very excited about it and would happily discuss. All these are very worthy subjects but I’d much rather talk tacos.
In an attempt to hold on to the last remains of summer we’ve been grilling practically every single night. I normally don’t grill white flaky fish—it can quickly overcook, fall through the grates, you name it—but last night I decided to grill this lovely piece of cod we had and man the goodness of that char was lost on no one.
Marinating meat is nice but a basic spice rub like this smoked paprika and chile recipe is one of the easiest ways I know to incorporate flavor in a flash. The rub also compliments the sweet, succulent fish without compromising its delicate texture as some vinegary marinades tend to do.
The sweet corn salsa is a necessity given our backyard crop which seems to ripen at the rate of like a dozen ears an hour. It’s a blessed problem and I’ll gladly carry the burden especially when I can make salsas like this one to use it up. If you don’t have corn growing footsteps from your back door try to find some at a Farmer’s market or farm stand, the milk-and-honey sweetness of the corn combined with the spicy kick of chile really makes this salsa sing.
- 4 ears fresh sweet corn, shucked
- ½ red onion, minced
- 2 red chiles or jalapeños, thinly sliced
- 1 ripe but firm avocado, pit removed and small dice
- ¼ cup thinly sliced fresh basil
- ¼ cup chopped cilantro
- 2 tablespoons freshly squeezed lime juice (about 1 lime)
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 pound fresh flaky white fish, like tilapia, cod, or halibut
- 1 teaspoon ground coriander
- 1½ teaspoons smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon ground cayenne
- 2 teaspoons olive oil, plus more for oiling the grill
- 8-10 corn tortillas
- Bring a large saucepan of salted water to a boil. Add the ears of corn and cook until just tender, about 3 minutes (depending on how fresh they are). Remove and run under cold water until cool enough to handle.
- Run a knife down each ear to remove the kernels. Combine corn kernels with remaining salsa ingredients in a medium bowl. Taste and add more lime juice or salt as needed. Cover and refrigerate until ready to use.
- Prepare a charcoal or gas grill to medium-high heat.
- Rinse fish and pat dry. Cut fish into 4 fillets. Combine spices in a small bowl then sprinkle over both sides of the fish, using all the spice mixture.
- Warm tortillas and keep covered while you cook the fish.
- When grill is ready drizzle fish with oil then oil the grates of the grill. Cook fish until lightly charred and opaque, about 4 minutes per side.
- Serve immediately with warm tortillas and salsa.