Grilled fish tacos & stone fruit salsa

Name: Grilled fish tacos & stone fruit salsa
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 scallops, trimmed and roes removed, with the shells, from sustainable sources; 50g unsalted butter (at room temperature); 4 sprigs of thyme; smoked paprika, for dusting; 600g stone fruit, such as apricots, damsons, plums; 3 mixed-colour chillies; 4 spring onions; ½ a bunch of coriander (15g); 1 lime; 1 x 350g trout fillet, skin on, scaled, from sustainable sources; 4 x 80g mackerel fillets, skin on, scaled, pin-boned, from sustainable sources; 12 small corn tortillas; 4 tablespoons soured cream; BARBECUE KIT:; 1 handful of Weber applewood chips; Weber thermometer

45 mins

Not Too Tricky

serves 4

nutrition per serving

Calories

39%

Fat

56%

Saturates

68%

Sugars

20%

Salt

30%

Protein

103%

Carbs

21%

Fibre

of an adult’s reference intake

Recipe From

BBQ

By Jamie Oliver

BUY THE BOOK

Ingredients

4 scallops, trimmed and roes removed, with the shells, from sustainable sources

50g unsalted butter (at room temperature)

4 sprigs of thyme

smoked paprika, for dusting

600g stone fruit, such as apricots, damsons, plums

3 mixed-colour chillies

4 spring onions

½ a bunch of coriander (15g)

1 lime

1 x 350g trout fillet, skin on, scaled, from sustainable sources

4 x 80g mackerel fillets, skin on, scaled, pin-boned, from sustainable sources

12 small corn tortillas

4 tablespoons soured cream

BARBECUE KIT:

1 handful of Weber applewood chips

Weber thermometer

Method

Light the barbecue (see HOW TO SET UP YOUR BARBECUE). Soak a handful of wood chips according to the packet instructions.
Score criss-crosses into the scallops, going halfway through. Divide the butter between the shells, then top with the scallops, pick over the thyme and dust with a little paprika (if you don't have shells, use a small cast-iron pan).
Halve the stone fruit (leaving any damsons whole) and place cut side down on the hot-medium zone. Prick and add the whole chillies, along with the spring onions. Grill for 5 minutes, or until soft and charred, removing to a board as you go. Give the grill a good brush to clean it.
Halve and deseed the chillies, trim the spring onions, and finely chop it all with the stone fruit, discarding any damson stones, and the coriander, stalks and all, mixing as you go. Squeeze over the juice of ½ a lime, add 1 tablespoon of extra virgin olive oil and season to perfection.
Drain the wood chips and place on the hot zone. Season the trout with sea salt and cook skin side down on the medium zone with the lid on, vents open, for 5 minutes, then add the mackerel skin side down alongside, and add the scallops to the hot zone. Cook lid on, vents open, for another 5 minutes, moving the scallops to the cool zone after 3 minutes, until firm, opaque and cooked through (about another 3 minutes). Once the mackerel and trout are done, remove them to a board, then carefully pull off the trout skin and return it to the grill to crisp up.
Briefly warm the tortillas on the grill, then load up with the fish and scallops, stone fruit salsa, crispy skin and soured cream. Nice with lime-dressed avo and shredded cabbage, a few soft herb leaves, and some extra lime wedges.

For this recipe you want a graduated set up – have your coals starting high at one side, creating a fierce hot zone, and gradually sloping down to a single layer of a few coals at the other, creating medium and cool zones along the way. This allows you to have maximum control over your grilling, moving food between the zones to speed up or slow down cooking as you need to.

Tags

Fish Salsa Seafood Trout Mackerel Barbecue

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