Name: BBQ FISH TACOS WITH PINEAPPLE SALSA AND TANGY AIOLI
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Ingredients: 6 medium, white fish filets (such as mahi, marlin, or swordfish); Olive oil; Salt and pepper, to taste; Corn tortillas; Pineapple Sweet Onion Tomato Salsa; 1 lb pineapple, diced; 5 medium tomatoes, cored and diced; ½ bunch Thai basil, finely chopped; ½ cup finely chopped onion; 1 jalapeño pepper, seeded and finely chopped; 1 tbsp fresh lime juice; Coarse sea salt and freshly ground pepper, to taste; Tangy Aioli; 1 cup mayonnaise; 2 cloves garlic, minced; 1 tbsp lemon juice; 1 tsp cayenne pepper (adjust to taste); ¼ tsp salt; ¼ tsp pepper; BBQ grill pan for fish; Knife; Cutting board; Mixing bowls

BBQ FISH TACOS WITH PINEAPPLE SALSA AND TANGY AIOLI

Simple BBQ Fish Tacos with Pineapple Salsa and Homemade Aioli!! Made the pineapple sweet onion tomato salsa with a little fresh Thai basil. Plus I did a little tangy aioli with a kick. Dang, that’s crazy good!!! I used fresh mahi from @southmauifishcompany but you can use any fresh or fresh-frozen white fish.

Servings

Prep Time

10 minutes

Cook Time

10 minutes

Author

Jason Glover

Ingredients

6 medium, white fish filets (such as mahi, marlin, or swordfish)
Olive oil
Salt and pepper, to taste
Corn tortillas
Pineapple Sweet Onion Tomato Salsa
1 lb pineapple, diced
5 medium tomatoes, cored and diced
½ bunch Thai basil, finely chopped
½ cup finely chopped onion
1 jalapeño pepper, seeded and finely chopped
1 tbsp fresh lime juice
Coarse sea salt and freshly ground pepper, to taste
Tangy Aioli
1 cup mayonnaise
2 cloves garlic, minced
1 tbsp lemon juice
1 tsp cayenne pepper (adjust to taste)
¼ tsp salt
¼ tsp pepper

Tools

BBQ grill pan for fish
Knife
Cutting board
Mixing bowls

Directions

Begin by making the aioli: In a small bowl, combine all ingredients for the aioli and whisk until smooth. Cover and refrigerate until ready to serve.
To make the salsa, combine the pineapple, tomatoes, basil, sweet onion, and jalapeño in a large bowl and mix well.
Add the fresh lime juice and toss to coat. Season to taste with salt and pepper. Refrigerate until ready to serve.
For the fish, brush both sides of the fish filets with a bit of olive oil and season with salt and pepper.
Place in the grill pan on a preheated grill and cook for about 8-12 minutes (depending on the thickness).
Warm the tortillas by throwing directly on the grill for about 1 minute per side.
To assemble, spread some of the tangy aioli onto a tortilla, add the fish, and top with a hefty scoop of pineapple salsa.
Serve with a Mai Tai and enjoy!