Sunnys Famous Grilled Fish Tacos With Magic Sauce Recipes

GRILLED FISH TACOS WITH KEY LIME SAUCE

Steps:

• For the slaw: Combine the cabbage, lime juice, scallions, jalapeno and cilantro in a large bowl. Season to taste with salt and pepper. Let sit for 10 minutes, toss again and season again to taste with salt and pepper. Set aside for up to 2 hours at room temperature, or refrigerate for up to 2 days. (The longer it sits the better it gets.)
• Preheat the grill over medium-high heat to 375 degrees F or heat a grill pan over medium heat. Clean and oil the grill grates.
• Meanwhile, for the key lime sauce: Whisk the lime juice, mayonnaise and mustard together in a small bowl. Set aside.
• For the fish and assembly: Place the fish on a rimmed baking sheet. Drizzle both sides with oil then liberally sprinkle with cumin, salt and pepper until both sides are coated. Grill the fish until you see grill marks and the flesh is white and easily flakes with a fork, 2 to 3 minutes per side depending on the thickness. (It's okay if the fish breaks since it will be broken up into large chunks for the tacos.) Transfer to a plate.
• Grill the tortillas until lightly charred, about 1 minute per side.
• Fill each tortilla with about 1/4 cup of the slaw, followed by some of the fish broken into large chunks. Drizzle with sauce, top with a scattering of the tomatoes and a sprinkling of cilantro leaves and serve immediately.

SUNNY'S EASY GRILLED RATATOUILLE

Steps:

• Heat a grill to 350 degrees F. (Or preheat the oven on its lowest temperature setting.)
• Make a large aluminum foil pouch and add the tomatoes, onions, garlic, zucchini, bell peppers, eggplant, Italian seasoning, paprika, a pinch of salt and a drizzle of olive oil. Gently toss together and then tightly close the aluminum pouch.
• Place the pouch over the indirect heat area of your grill (or in the oven on the lowest setting). Cook, picking up the pouch with tongs and tossing 2 to 3 times while cooking, until everything sounds soft inside, anywhere from 30 to 50 minutes depending on the cooking method.
• Pour the aluminum pouch contents into a large bowl. Add the lemon zest and a spritz of lemon juice and toss. Taste and season with salt and a few grinds of black pepper. Sprinkle over the parsley and serve.

SUNNY'S CHAR-GRILLED OYSTERS WITH GREEN GARLIC BUTTER

Steps:

• Make the butter: In a food processor, add the butter, garlic, lemon zest and juice, scallions, parsley, Italian seasoning, a nice pinch of salt and a few grinds of black pepper. Blend all until smooth, then taste and season with more salt if needed.
• Make the breadcrumbs: In a small bowl, mix the breadcrumbs, cheese and parsley.
• Assemble and grill: Preheat a grill to 600 degrees F.
• Arrange the oysters in their half shells on the back of an upside-down baking rack. Add a heaping teaspoon of the butter to each. Sprinkle each with a bit of the breadcrumb mixture. Place the rack on the grill over the direct heat and cook until the oysters are firm and the breadcrumbs are lightly golden, 6 to 8 minutes. Serve with lemon wedges for spritzing.