fish tacos

This recipe uses grouper, but any mild, white fish will work. Modern Grill Rub makes an appearance here, proving its versatility beyond the grill.

Serves 4-6

2-3 lbs grouper filets (defrosted if frozen; about 6-8 oz per person)
1/2 cup modern grill rub
canola oil
1 package corn tortillas (2-3 per person)
2 cups avocado and peach salsa
lime wedges

Season grouper liberally with grill rub and allow to marinate, refrigerated, for at least 10 minutes but up to 2 hours. Heat a large frying pan over medium high heat, coat bottom of pan with canola oil. When oil is hot (drop a bit of water in the pan, if it immediately evaporates, it's hot enough) place grouper in pan. Do not overcrowd pan.

Cook grouper, in batches, approximately 2-3 minutes per side, depending on thickness of filet. Do not move fish once it's in the pan to allow crust to form. Remove from heat and cover with foil to keep warm.

Heat stack of tortillas in microwave for 30 seconds , wrapped in paper towel to prevent drying. Serve grouper, tortillas, and salsa together.