Lunchbreak: The Berghoff chef Matthew Reichel makes white fish tacos with grilled pineapple salsa

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Matthew Reichel

The Berghoff

www.theberghoff.com

Event:
May 21
7:00 p.m. - 9:00 p.m.
Berghoff Beer & Bites Craft Beer Pairings

For tickets:

https://berghoffcraftbeerevent.eventbrite.com

White Fish Crispy Tacos with Grilled Pineapple Salsa

Grilled White Fish

Ingredients:
2 - 10 oz white fish filets, skin on
salt and pepper to taste
1 1/2 cups Berghoff's IPA
1 cup sugar
heat and dissolve sugar
2 Tbs corn starch
2 Tbs water

Directions:
Season fish with salt and pepper. Grill flesh side down for approximately 2-3 minutes. Flip to the other side and grill another 2-3 min or until done. Remove and set aside.
Mix the remaining ingredients, slowly until mixture is thick, in a small to medium sized bowl. Brush mixture over grilled fish. Flake fish with a fork.

Assemble tacos.

Grilled Pineapple Salsa

Ingredients:
1/2 pineapple peeled, cored and cut into 1/2 inch thick slices
1/2 jalapeno seeded and diced
3 Tbs minced red onion
3 Tbs minced cilantro
juice of 1 lime
salt and pepper to Taste

Directions:
Char pineapple on grill and dice into small cubes. Mix all ingredients together in a medium bowl. Reserve.