Fish Tacos

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One of our favorite Friday night dinners!

Ingredients

1 lb Mahi fillets
4 tbsp olive oil
4 flour tortillas
Dennis’ Mango Habanero BBQ Sauce

Directions

Fire the grill up on “high”. Use 2 TBSP of olive oil on a rolled-up towel to oil the grill grates.

Brush the Mahi with the remaining 2 TBSP olive oil.

Place the fillets on the grill, flesh side down. Grill for 4 minutes, flip the fillets and cook for another minute or until fish is flaky. Remove from the grill and let the fish rest for about 5 minutes.

Flake the fish with a fork and place a generous portion down the middle of each of the tortillas.

Grill the tortillas for about 30 seconds, just enough to heat them sufficiently.

Spoon about 2 TBSP of Dennis’ Mango Habanero BBQ Sauce on top of the fish.

Top with whatever garnish appeals to you.

Grilled Grouper

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Who doesn’t love grouper??????

Ingredients

4 8 oz. grouper fillets
1 cup Dennis’ Key Lime BBQ Sauce
4 tbsp olive oil
salt and pepper

Directions

Fire the grill up on “high”. Use 2 TBSP of olive oil on a rolled-up towel to oil the grill grates.

Brush the grouper with the remaining 2 TBSP olive oil and season with salt and pepper

Place the fillets on the grill and cook until lightly browned with distinct grill marks, about 3-4 minutes. Brush with Dennis’ Key Lime BBQ Sauce, turn the fillets, and brush the other side with the remaining sauce.

Continue grilling for another 2-3 minutes or until the fillets just become flaky.

Pan Seared Salmon

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The recipe makes a dish that is light, flavorful, and so good for you!

Ingredients

3 tbsp olive oil
4 to 6 oz. Salmon filets
3 to 4 cups Dennis’ Pineapple BBQ Sauce
salt and pepper to taste

Directions

Remove the skin from the Salmon and debone as necessary.

Season each fillet with salt and pepper.

Preheat a skillet until hot.

Add the olive oil and coat the pan – immediately place the salmon in the pan. Tip: hot pan + cold oil = no sticking of food.

Cook the salmon until nicely browned and caramelized – about 3-4 minutes.

Turn the fillets over and baste the top of each liberally with Dennis’ Pineapple BBQ Sauce.

Let the fillets cook for another 1 – 1 1/2 minutes. The inside of the salmon should be slightly done but still very moist.

Serve with grilled asparagus and fingerling potatoes