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Flying Olive's Serrano Honey Fish Tacos

Ingredients for fish marinade

¼ cup Flying Olive's Serrano Honey Specialty Vinegar

¼ cup Flying Olive's Persian Lime Extra Virgin Olive Oil (substitute Flying Olive's spicy oil such as Chipotle or Harissa, if desired)

1 tsp EACH garlic, and cumin, and dried cilantro

½ tsp chili powder

¼- 1 dried ground Chipotle pepper (optional and to your taste)

Kosher salt and freshly ground pepper to taste

1 lb of white fish fillets such as swai, catfish, or tilapia

Mix all ingredients together.  Place fish in a zip-lock bag and pour over marinade.  Place in refrigerator for 10 minutes, flipping at least once.

Heat grill on high.  While fish is marinating, cut up the all or some of the following and place on a platter or in individual bowls to
serve.

Ideas for Condiments:

½ cup of chopped, fresh cilantro; shredded cheese; 1 avocado, cut into small cubes; sour cream; lettuce leaves, shredded; 1-2 fresh chopped tomatoes; 1-2 fresh limes in 1/8's or ¼'s; refried beans, rice, salsa, taco sauce (check out Flying Olive's Hojiblanca for our contest winner: Kate's Rice and Beans)

Remove the fish from the marinade and let drain. Turn grill down to med.  Place on grill pan, sprinkle with salt and pepper, and place on grill.  Cook for approximately 3-8 minutes depending on fish and thickness of fillets.  Do not overcook! When done, move to a platter and roughly chop fish into smaller pieces about 2-3" Cover with foil.  Heat tortillas according to package directions.
Serve fish and condiments, build tacos and enjoy!

Submitted by Barb L.