Grilled Whole Fish Tacos with Peach Salsa
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INGREDIENTS
- 1 cup peaches, diced
- ½ cup red onion, diced
- 1 jalapeño, seeded and minced
- 3 tablespoons chopped cilantro
- 1 tablespoon fresh lime juice
- ½ teaspoon chili powder
- 3-pound red snapper, cleaned and scaled
- 1 tablespoon canola oil
- 1 teaspoon kosher salt
- Corn tortillas
- Lime wedges
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INSTRUCTIONS
- In a bowl, toss to combine peaches, onion, jalapeño, cilantro, lime juice and chili powder.
- Preheat a gas or charcoal grill to medium-high heat. Coat fish with oil and season the entire fish, including the cavity, with salt. Place fish in a grill basket or put a piece of foil on the grill and place the snapper on the foil. Grill for 6 to 8 minutes a side, with the grill lid in place, until the fish is cooked through and flakes easily.
- Place the fish on a serving platter and serve with warm corn tortillas, peach salsa and lime wedges.
