Serving: 6
Prep Time: 30 minutes
Heat: direct high heat (450°F-500°F) and medium low (325°F)
Grilling Time: 20 minutes
One 12- to 16-ounce jar of salsa (roasted tomato, mild Southwest, or peach are recommended)
Six 6-inch flour tortillas, warmed
¼ of a medium cabbage, shredded
6 tablespoons sour cream
2 limes, each cut into 4 slices
Shredded lettuce (optional)
1 lemon, cut into 4 slices (optional)
Chipped tomatoes (optional)
Grated cheddar cheese (optional)
1 Afire Mini Cedar plank
First. Put filets in a large resealable plastic bag, pour salsa over fish, and lock seal. Gently move bag around to coat fish. Put in refrigerator and marinate 2 to 8 hours. If possible turn bag over periodically. Remove filets from bag, place on platter, and allow to warm to room temperature, about 30 minutes.
Second. Place red snapper on plank. Close lid and grill for about 15 minutes, or until fish begins to flake. Remove fish from grill and allow to rest for 3 to 5 minutes.
Last. Fill each warm tortilla with some fish, cabbage, and sour cream. Squeeze a lime slice over the taco and enjoy.
Grilling Tips: To prevent your food from sticking to the plank, brush a little olive oil on to the plank. Spray some water on the plank, if burning.
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