Monday, August 5, 2013

Rivertowne Brewing: Hala Kahiki Grilled Fish Tacos w. Pineapple Salsa

This recipe is great for those of us that love to grill even in the winter months. The Hala Kahiki (Pineapple Ale) is an ideal marinade for fish tacos and the homemade fruit salsa provides the sweet and spicy finish. There is nothing like the taste of summer in the dead of winter....

Dennis Keyes Photography

Yield:  8-10 servings
Prep Time: 15 minutes
Marinade fish and prepare salsa 24 hrs prior to grilling/serving.
Cook Time: 90 minutes

1 package (4 lbs.) Swai or Tilapia fish
Please Note: I prefer Swai for this recipe because it retains form nicely on the grill.
1 (12 oz.) Rivertowne Brewing: Hala Kahiki Pineapple Ale

Pineapple Salsa
2 cans of crushed pineapple (fresh if available)
1 large green pepper (diced)
2 small sweet peppers (diced)
1 large onion diced (diced)
1 Habanero pepper (remove seeds and mince)

12-20 corn tortilla shells
Mixed greens
1 cup sour cream
Dennis Keyes Photography

Marinate fish in 1 (12 oz.) Rivertowne Brewing: Hala Kahiki Pineapple Ale.
Prepare salsa by combining pineapple, onions, and  green, sweet and Habanero peppers.
Refrigerate overnight.
Preheat grill to 275°.
Remove fish from marinade.
Spray with olive oil.
Place fish on grill.
Turn halfway through cook time. (Approximately 5-7 minutes on each side)
Remove from grill.


Heat corn tortilla shells, top with mixed greens, Hala Kahiki grilled fish, and fruit salsa.
(sour cream optional)


Pictured with jasmine rice and blue corn tortilla chips.

**Serve with a Rivertowne Brewing: Hala Kahiki Pineapple Ale.