Mahimahi or catfish fillets olive oil Cajun seasoning or seasoned salt shredded lettuce or cabbage tropical fruit salsa (or pico de gallo) diced tomato and avocado sour cream corn or flour tortillas
Allow 4-6 oz of seafood per person. Brush seafood with oil and season with Cajun or your favorite seasoning blend. Heat grill and brush clean, wipe or mist with oil. Grill seafood over a hot, smoky fire (use soaked wood chips on gas grills) for no more than 10 minutes per inch. Remove from grill, and gently toss with some of the salsa. Assemble tacos with a layer of fish topped with shredded lettuce, tomatoes, avocados and sour cream. Serve immediately with Mexican beer or Margaritas.
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