Eat more fish. That's the message we keep getting from nutrition experts citing the health benefits of consuming fish at least once a week. But if fish isn't already part of your weekly diet, chances are it's not on your list of quick-fix entrees. Putting fish on the grill could change that. Over a medium-hot grill, most fish fillets or steaks cook in just 6 to 10 minutes, depending on their thickness. You'd be hard-pressed to find a quicker-cooking protein. One of his favorite seasonings is equal parts coriander and cumin. You can use it on almost any fish †catfish, salmon, tuna †but not flounder or sole, which are too thin. It brings the ocean flavor, the sea back into the equation. You don't taste the cumin like you would in a chili. On stronger-tasting fish such as salmon, he applies a barbecue rub (bought or homemade) consisting of paprika, chile powder, sugar, salt and pepper. I brush the top of the salmon with barbecue sauce, and it becomes a glaze, he adds. That trick makes salmon a much quicker, healthier alternative to grilled meat. 2 teaspoons ground ancho chile powder 1/2 teaspoon ground cumin 3 cloves garlic, minced 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 tablespoons olive oil 3 pounds firm-fleshed white fish fillets (halibut, snapper, mahi mahi or cod) 2 dozen 6-inch corn tortillas 2 1/2 cups green cabbage, shredded 2 1/2cups red cabbage, shredded Sour Cream-Lime-Cilantro Sauce (recipe follows) Pico de gallo (purchased or homemade) 4 limes, quartered In a bowl, combine the chile powder, cumin, garlic, salt and pepper, and stir to mix. Add the oil and whisk until a loose paste is formed. Rub the fish with the spice paste and marinate for 30 minutes or up to 4 hours, refrigerated. Light a charcoal fire or pre-heat gas grill on high. Oil the grill's cooking surface. When the charcoal is ready or the gas grill is pre-heated, adjust the temperature to medium-high. Grill the fish for 3 to 4 minutes per side, or until cooked through. Transfer fish to a cutting board, coarsely chop and keep warm. Wrap 2 stacks of 12 tortillas in foil and place on the grill until heated through, about 5 minutes. In a large bowl, combine the green and red cabbage. To assemble, stack 2 tortillas and top with chunks of fish, cabbage, sour cream sauce and pico de gallo. Squeeze lime over filling, fold tortillas and eat. For more Details http://www.indomunch.com
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