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Summertime calls for a refreshing dish that’s quick to make, without a hassle. Bonus points if you don’t have to heat the kitchen much to make it.
Scott Harris, head chef at The Keys Piano Bar & Grill at Celebration Pointe, said a simple and tasty kitchen recipe that can be replicated at home is a platter of fish or shrimp tacos, served with a side of watermelon and cucumber salad.
Here’s how you make it:
Talk tacos to me
First, you’ll need to think about what type of fish you’d like to use. Harris uses mahi mahi, which he said stays together well when grilling. Other white fish like cod and catfish, he said, taste great grilled or blackened. You might also want to give frying them a whirl, if that’s more to your tastes.
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