Cook up good island vibes with this fish dish

By September, most upper coast anglers have stocked their freezers with at least a few bags of speckled trout, redfish or flounder fillets, fresh from our estuarine waters. Now’s the time to thaw them out and enjoy.

Instead of just frying or grilling them and serving them in “Plain Jane” fashion, take your fish game to the next level by smothering the fillets with some diced bell peppers, onion, a slice of pineapple and a touch of mozzarella cheese. Then, use a spatula to place a generous scoop of the colorful concoction on a tortilla, fold it into a taco and let your taste buds go wild. Top it off with a dollop of remoulade sauce and pair it with a margarita or tropical beverage.

This isn’t your everyday fish taco. The island-like vibes this dish gives off will have your friends, family and guests begging for more as you take Taco Tuesday to new heights.

Tropical Fish Tacos

Photo by Capt. Nate Skinner

6-10 fish fillets

1 red bell pepper

1 green bell pepper

1 yellow bell pepper

1 orange bell pepper

1 yellow onion

20 ounces pineapple slices

8 ounces shredded mozzarella cheese

10.5 ounces Louisiana Fish Fry Remoulade Sauce

Extra virgin olive oil

Seafood seasoning

Tortillas

Place 6-10 fish fillets on a sheet of foil. Generously sprinkle with seafood seasoning and then drizzle with a light coat of extra virgin olive oil.

Dice up all bell peppers and onion. Smother each fillet with bell pepper and onion. Put one pineapple slice on top of the bell pepper and onion on each fillet.

Grill on a sheet of foil on medium heat (350 F) for 15-20 minutes, or until the fillets turn white and will flake at the touch. Remove from the grill and let stand for 5 minutes.

Serve on your preferred choice of tortilla. Top with mozzarella cheese and remoulade sauce. Enjoy with cold beverage.