Skillet-grilled fish tacos with cilantro-lime crema
Fish second courses
Mexican cuisine
Grill
Inspired by a <a href="http://www.bonappetit.com/test-kitchen/cooking-tips/article/eric-ripert-s-slate-grilled-summer-barbecue-menu"><em>Bon Appétit</em></a> article from a few summers ago, I set my cast iron skillet on my grill as it preheated, and when it was smoking hot, I added a little oil, then lowered in a thin fillet of haddock. The result? Perfectly seared, unmangled fish in just about 3 minutes. I will be using this technique to grill fish all summer. <br /> <br />I've been grilling tortillas directly on the grates after the fish finishes cooking, then breaking the fish into pieces and serving it taco-style with slaw, cilantro-lime crema, and lots of fresh lime juice. The slaw and crema can be made a day in advance. <br /> <br />Here's the <a href="https://food52.com/recipes/58016-cabbage-and-red-onion-slaw">slaw recipe</a> I've been making. <br /> <br />On the fish, I like to use cayenne for both color and heat, but if you are sensitive to heat, you can use other dried spices such as paprika, cumin, or dried ancho chile.
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