Baja-Style Grilled Fish Tacos

Ingredients:

4 Limes
4 tsp Dijon Mustard
1 tsp Salt
1 Cup Olive Oil (or Vegetable oil)
4 cloves Garlic, minced
2 lbs White Fish (Rockfish, Cod, Monkfish, or skinless Halibut
Cajun Rub
16 Corn Tortillas

Extra Toppings (as needed):
Cabbage, shredded
Red Onion, diced
Cilantro, diced
Pickled Jalapeno Slices
Avocado, diced
Pico De Gallo or Salsa
Sour Cream

Directions:

Juice two limes. Cut the other limes into wedges; set aside until serving time.

Make the marinade:
In a small mixing bowl, combine the lime juice, mustard, and salt and pepper. Slowly whisk in the oil, then stir in the garlic.

Place the fish in a resealable plastic bag, pour the marinade over it, and refrigerate for no more than 1 hour.

When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.

Remove fish from the marinade and pat off any excess marinade with paper towels. Season on both sides with cajun rub.

Arrange the fish on the grill grate and grill until the fish is opaque and flakes easily when pressed with a fork (about 10 minutes, 145°F internal temp). Remove to a cutting board and cut into bite-size chunks. Meanwhile, warm the tortillas until warm.

Arrange the fish, tortillas, and suggested accompaniments on a large platter. Garnish with the reserved lime wedges. Serve immediately. Enjoy!

Smoked Salmon with Orange Hoisin Glaze

Ingredients:

1 salmon fillet, about 1 1/2 - 2 pounds
1/2 cup hoisin sauce
2/3 cup orange juice
1/2 cup honey
1 TBSP Sriracha sauce
2 TBSP Sesame Oil
1 tsp Garlic powder
2 oranges, sliced
1 TBSP sesame seeds, toasted

Directions:

Make the marinade by mixing together the hoisin sauce, orange juice, honey, sriracha sauce, sesame oil and garlic powder together in a small bowl. Measure out 1/2 cup of the marinade and set aside. Place the salmon in a flat dish (a 9"x13" casserole dish works well). Pour the remaining marinade over the salmon. Flip the salmon a couple of times to ensure that all the salmon is coated in the marinade. Cover with plastic wrap and place in the fridge for 3-4 hours. Flip the salmon every hour.

Set the smoker to 250°F using apple, cherry, alder, or maple wood chips.

Place the sliced oranges on the grill. Lay the salmon on top of the orange slices, this will keep the fish from sticking to the grill. Smoke the fish for about 2 hours, or until the internal temperature of the fish reaches 145°F.

During the smoking time, pour the 1/2 cup of reserved marinade in a small saucepan. Let it come to a low boil and let it reduce until it thickens and turns into a nice glaze. This takes about 10-15 minutes. Remove from heat.

Once the salmon has finished smoking, place it on a serving platter. Brush with the glaze. Sprinkle with toasted sesame seeds. Nice to be served with rice.