WHITEFISH TACOS WITH GRILLED CORN + ASPARAGUS
DIFFICULTY | easy COOK TIME | 20 minutes PREP TIME | 20 min
WHITE FISH TACOS WITH SPICED YOGURT
INGREDIENTS:
(1) pound dover sole filets (you can use any white fish you prefer)
(1.5) t Rockerbox Sweet Corn Rub, divided
(1/2) cup whole fat greek yogurt
(1) T hot sauce
(1) clove garlic, finely minced into a paste
(1/2) lime, juice + zest
(1/2) lime
(1/4) bunch cilantro, finely chopped
Olive Oil
S&P to taste
(3) ears of corn, husked and cut in half
(1) bunch asparagus, ends trimmed
(1) package, corn tortillas
GARNISHES:
(1) ripe avocado, peeled + cored and cut into medium dice
(1/2) red onion, sliced thin
(1) ripe beefsteak tomato, cut into medium dice
Torn cilantro leaves
PREPARATION:
Grilled White Fish
To prepare the fish, place down a piece of foil and lay the fish in a layer of the top.
Sprinkle each side with Rockerbox Sweet Corn Rub, and drizzle olive oil and squeeze half lime over the top.
Fold over foil to create a sealed “package” for the fish, and set aside.
Spiced Greek Yogurt Sauce
To make the spiced yogurt, mix together the yogurt, hot sauce, garlic, lime juice and zest, cilantro, and 1/2 t of Rockerbox Sweet Corn Rub in a bowl until combined.
Taste for seasoning and adjust with salt and pepper as needed.
Cover, and refrigerate until serving
Grilled Corn
Repeat the same with the corn, laying out a piece of foil and laying the corn out in the middle.
Brush half of the spiced yogurt on the corn using a pastry brush, fold and seal the foil for this as well.
Prep asparagus but mixing with olive oil, salt and pepper before grilling.
COOKING:
Prepare your grill to have to zones, highest heat, and a lower holding temp.
Add corn to the grill first, cooking it 10 minutes on each side with the grill closed on the hot end before moving them to side of the holding temp.
Next, add the asparagus and cook until tender.
Finally, add the fish and cook for 5 minutes on each side over the high heat before moving to the holding temp.
Check corn to ensure tender, and open fish to ensure doneness. Cook either longer as needed, as all grills vary.
SERVING:
Platter grilled fish, corn, and asparagus together and toppings can be prepped ahead and served in separate bowls.
Lay out prepared tortillas and top with fish, spiced yogurt, lime juice, tomato, avocado, sliced onion, and cilantro.
ENJOY!
Chef Sean Patrick Gallagher
