Recipe: Grilled Tilapia Tacos

Serves 4.

Note: Substitute any white-fleshed skinless fish fillet or grilled shrimp for the tilapia, if you prefer. Not a fan of ranch dressing? Use a vinaigrette or seasoned mayonnaise of your choice. From "Williams-Sonoma Grill School," by Andrew Schloss and David Joachim.

• 1/4 c. canola oil or other mild vegetable oil

• 1 tbsp. chile powder or Mexican seasoning blend

• 1 tsp. ground cumin

• 1 jalapeño chile, finely chopped

• 1 tsp. fine sea salt

• 8 corn or flour tortillas

• Cooking spray for tortillas

• 1 c. ranch dressing (commercial or homemade, see recipe)

• 2 c. Radicchio Slaw (see recipe) or other coleslaw

• 1 avocado, pitted, peeled and diced

Heat grill for medium-high direct heat (425 to 450 degrees).

In wide, flat bowl, combine oil, chile powder, cumin, jalapeño and salt, and mix well.

Cut each fillet down its centerline, dividing it into thicker and thinner sections. Toss fish pieces in chile oil mixture, coating them evenly, and set aside in mixture for 15 minutes.

Set a grill screen on grill and coat with oil. Place the thicker fish pieces on screen and cook, turning once, until opaque all around the edges, about 3 minutes per side. Cook thinner pieces the same way, but for only about 2 minutes per side. Transfer fish to platter and keep warm. Remove grill screen.

Lightly spray tortillas on both sides with cooking spray and brown directly over the fire, turning once, until grill-marked and flexible, about 20 seconds per side. Wrap tortillas in clean kitchen towel to keep warm.

Nutrition information per serving:

Calories640Fat43 gSodium1,150 mg

Carbohydrates38 gSaturated fat5 gTotal sugars11 g

Protein28 gCholesterol55 mgDietary fiber7 g

Exchanges per serving: 1½ starch, 1 carb, 3½ lean protein, 7 fat.

Note: From "Williams-Sonoma Grill School," by Andrew Schloss and David Joachim.

• 1/2 garlic clove, minced

• 1/2 tsp. fine sea salt

• 1/4 c. mayonnaise

• Juice of 1/2 lemon

• 1/2 tsp. Worcestershire sauce or soy sauce

• 1 tsp. hot sauce

• 1 tbsp. chopped fresh flat-leaf parsley

• 1 tbsp. chopped fresh cilantro

• 1/2 tsp. freshly ground pepper

In a bowl, using back of fork, mash together the garlic and salt into a paste. Add the mayo, lemon juice, buttermilk, Worcestershire sauce, hot sauce, parsley, cilantro and black pepper, and mix well. Use immediately, or transfer to an airtight container and store in refrigerator for up to 1 week.

Serves 4 to 6.

Note: Either prepare this in advance on the grill, or consider making the slaw without grilling it first or it's a lot of last-minute effort at the grill that doesn't significantly make a difference. Adapted from "Williams-Sonoma Grill School," by Andrew Schloss and David Joachim.

• 2 heads of radicchio, cut into wedges about 1/2 in. thick

• 1 beet, peeled and cut into slices 1/2 in. thick, optional (if not grilling)

• 1/4 c. plus 1 1/2 tbsp. canola oil or other mild vegetable oil

• 3 tbsp. vinegar (white wine or red, as you prefer)

• 1 tsp. fine sea salt

• 1/2 tsp. freshly ground pepper

Directions

Brush grill grate and coat with oil. Coat radicchio, beet and pineapple slices with the 1 1/2 tablespoons oil. Put all slices on grate and cook, turning once, until grill-marked and slightly softened, about 1 minute per side for radicchio and 4 minutes per side for beet and pineapple. Transfer all to cutting board and let cool for 10 minutes.

In serving bowl, whisk together remaining 1/4 cup oil, the vinegar, salt and pepper to make dressing.

Cut the grilled vegetables and pineapple into julienne strips, making them as thin as possible. Add to bowl with dressing and toss to coat evenly. Set aside for 10 minutes before serving. The coleslaw can be stored in an airtight container in the refrigerator for up to 5 days.

Nutrition information per 1/6 serving:

Calories130Fat13 gSodium405 mg

Protein1 gCholesterol0 mgDietary fiber1 g