Grilled Fish Tacos Marinate shark or fish fillets (tuna, swordfish, halibut, mahi-mahi, or
whatever) in lime juice and salsa picante (as "picante" as you wish) for
about 30 minutes. Grill the fillets on a charcoal, electric, or gas BBQ
grill (or a ribbed cast iron "grilling" pan on a stove top), sprinkling
both sides with Rich's pico de gallo spice mix (see above) during the
grilling. The grill can be brushed with olive, corn, or peanut oil to keep
the fish from sticking. When done, slice the fish into approx. 1/2 inch
slices and serve as above. Grilled Fish Tacos printer friendly version located here.
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