It’s a sure sign of summer when Roger, our Fall River BBQ guy is back in our blog-sphere. For those of you who’ve followed us for a while you’ll know who we mean and are already scrolling down to check out his latest recipe.
For any newbies…Roger is a local dad who probably loves his BBQ as much as his kids and sends us some of his favourite recipes during grilling season. Enjoy!
Looking for an incredibly healthy, incredibly tasty, fresh dish for the upcoming summer, this is it. Its not the usual BBQ stuff, and I guarantee it will be a hit. Lets get into it. Not only that, but this really is incredibly simple to do.
I find the best fish that you can get locally fresh that holds together very well on the grill is cod. A lot of BBQ blogs will tell you Tilapia or Mahi Mahi, but you are not getting those fresh in the Maritimes. And seeing that we live in an area of the world that has an abundance of fresh local produce, give it a shot.
Grab a plastic freezer bag and put in a little olive oil, and some Mexican spices, such as a taco mix or just plain chili powder (ancho chili if you have it) and squeeze one fresh lime in it and mix it up. Put the fish in the bag and put it in the fridge for 30 minutes.
The Pico De Gallo
This is a fresh salsa type dish that works with nacho chips and as well as on Fish tacos. Dice up these ingredients:
3 Roma Tomatoes
½ a sweet onion
3 Jalapeño peppers (remove the seeds)
2 cloves of crushed garlic
¼ cup of cilantro
3 green onion
Heat your grill to high, and you will need a fish grill accessory for your grill so you can flip the fish and ensure it does not stick to the grill.
Cook the fish on high for 4 minutes on one side then flip for 2 minutes on the other side.
That’s it! Put a little guacamole on the soft tortilla’s, put on the grilled fish, then top with the Pico De Gallo and enjoy!!
Local dad and grill lover, Rog the Fall River BBQ Guy can be found at email@example.com for any grilling questions you may have or check out his new website coming soon, www.wecookonfire.com