Yields: 4-6 servings
Estimated time: 45 minutes
For the marinade:
1/2 cup Sierra Nevada Torpedo
Juice of 1 lime
Juice of 1/2 small orange
Pinch of salt
1 lb cod or tilapia
For the salsa:
2 kiwi, peeled and diced
1 mango, peeled and diced
1/4 cup diced red onion
1 jalapeno, diced (and seeded, if desired)
Small handful of cilantro, chopped
4-6 Small flour tortillas
Heat grill to medium-high.
Place marinade ingredients in a large zippered bag, add fish, and let sit in the fridge for 20-30 minutes.
Combine the salsa ingredients in a bowl and set aside.
Put the marinade in a medium sauce pan or pot over high heat, bring to a boil, and let reduce to ~1/4 cup.
Grill the fish ~4-5 minutes per side, until it’s opaque in the center and flakes easily.
To serve, top tortillas with flaked fish, a scoop of salsa, and a drizzle of the beer reduction.