Fish Tacos with Pineapple Relish and Chili Crema

Ingredients

• 2 lbs white fish (e.g., bronzino), divided into 3 pieces each
• corn tortillas
• 1 pineapple, cut off top and bottom, skin removed, quartered
• 2 pickled jalapenos, thinly sliced
• 1 serrano chili, thinly sliced
• 1 tbsp finely chopped cilantro
• 1 teaspoon finely chopped fresh oregano
• 1 clove garlic, grated
• Salt, to taste
• Juice of 2 limes
• Extra virgin olive oil
• 1/2 head cabbage, thinly sliced
• 1/2 red onion, thinly sliced
• 1/4 cup finely chopped cilantro
• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 1 tbsp hot sauce
• 1 tbsp smoked paprika
• 2 ancho or guajillo chilies, boiled and blended
• 1 12 oz can beer (light lager or summer beer)
• 1/2 cup all-purpose flour
• Vegetable oil for frying
• Salt and pepper, to taste
• Optional garnishes: sliced radishes, additional cilantro

Method

1. Set up a yakitori or gas grill, with one side hot and the other off.
2. Prepare pineapple: cut off top and bottom, remove skin, cut into quarters, lightly oil the grill, and grill for 4-8 minutes until caramelized and charred, flipping often.
3. Remove pineapple, cool slightly, remove cores, and dice into bite-sized pieces.
4. Prepare fish: season with salt and pepper, spray with non-stick cooking spray, and place skin-side down on a wire rack. Grill for 1-2 minutes until crisp and lightly charred, then flip and cook for another 30 seconds to 1 minute.
5. For fried fish: season fish pieces with salt, coat in flour, dip in beer batter, and fry in hot oil at 365°F for 3-5 minutes until golden and crispy. Drain on wire rack.
6. Assemble tacos: warm tortillas, add grilled or fried fish, top with pineapple relish, optional sliced radishes, cilantro, and chili crema.
7. Prepare chili crema: boil ancho or guajillo chilies until soft, blend with some of the cooking water until smooth, then mix with mayonnaise, sour cream, hot sauce, smoked paprika, and optional garlic. Season with salt.