Grilled Seafood Fajitas
Serves 4 to 6
Seasoning Mix
1 tablespoon plus 2 teaspoons Chef Paul Prudhomme's Seafood Magic
1/2 teaspoon ground coriander
1/4 teaspoon ground cardamom
1 teaspoon dry mustard
3/4 teaspoon ground cumin
1/4 teaspoon nutmeg
1/2 teaspoon ground cinnamon
Citrus Soak
Mix in glass or cup
Juice of 1 lime
Juice of 1 lemon
1 tablespoon white vinegar
1/2 teaspoon Chef Paul Prudhomme's Magic Pepper Sauce
Fajitas
1 pound firm-fleshed fish, (such as swordfish, fresh tuna, sole, red snapper, grouper or shrimp
1 teaspoon minced fresh garlic
2 cups onions, cut in strips
1 cup each green, red and yellow bell peppers, cut in strips
2 cups sliced mushrooms
Large flour tortillas
Vegetable oil spray
Prepare charcoal grill so that the coals reach the grill itself and get coals very
hot.
Place a piece of stainless steel mesh (can be purchased at a cooking supply or hardware store) over grill to prevent fish and vegetables from sliding through rungs of the grill. Dampened wood chips such as mesquite or hickory can be mixed into the coals to give the dish extra flavor.
While the grill is heating, place seafood in one bowl, onions and mushrooms in another and peppers in another. Divide the citrus soak in three and add 1/3 to each of the three bowls, mix throughly with your hands. Add 2 and 1/4 teaspoons seasoning mix to the peppers, 2 teaspoons seasoning
mix to the onions and mushrooms, and 4 teaspoons seasoning mix to the seafood, and mix well with your hands. Add minced garlic to the seafood and combine well.
Have the tortillas softened on a grid over a double boiler, or for a minute in a very low oven, or follow directions on the package.
When grill is very hot (flames should be visible), spray the peppers once with the vegetable spray, mix in with your hands and place them on the mesh. Grill about 4 minutes, turning once or twice. Spray the onions and mushrooms with vegetable spray, mix with your hands and place them on the
mesh with the peppers. Continue cooking another 6-7 minutes or until all are brown, turning once to distribute well and and brown evenly. Remove from grill to a bowl and keep warm. Spray the seafood with vegetable spray and mix well with your hands. Place on the mesh and grill, turning once,
until brown on both sides, about 3-4 minutes. Don't overcook!
Mix the seafood with the vegetables and fill the tortillas with the mixture. Serve immediately.
Copyright by Chef Paul Prudhomme
