Grilled Haddock Tacos

I remember when I first tried Sam Adams Summer Ale back in the late 1990s.  It was a hot sunny day, the hair from my mullet tickled the back of my neck and I was trying a new beer.   It was love at first taste, it was good times.

Outside of the fact I can no longer imagine a flashback that includes hair, not much has changed.  In summertime, it's quite easy to grab a lager for a quick thirst quench, but for an ale head such as myself, Summer Ale always offered something more, especially during my formative years of beer discovery and waning months of hair growth.  It wasn't a big beer, which can sometimes be challenge in hot weather, it was simply unique and interesting.  I was hooked.

So, I was quite excited to receive in the mail a spice rub from Sam Adams based on the flavor profile of Summer Ale.  The rub, developed by Chef David Burke, contains all of those unique flavor points in the beer: the grains of paradise, lemon zest and the spice of cayenne pepper.  It only took me a few minutes to figure out I was having for dinner: grilled fish tacos.

Samuel Adams Summer Ale Spice Rub

Recipe by Chef David Burke

1/2 cup salt

2 T brown sugar

1/4 cup grains of paradise

1/4 cup lemon zest

1 t cayenne pepper

2 T dry thyme

Grilled Haddock Tacos

2 ears corn

1/4 pineapple, cored (canned slices will work too)

2 Haddock Filets

1 cup chopped cabbage

1 can black beans, rinsed

1/2 cup sour cream

4 T Samuel Adams Summer Ale Spice Rub

6 small flour tortillas

1 lime, cut into 6 wedges

1.  Prep your grill for direct medium heat.  Husk the ears of corn, rub with canola oil and grill over direct heat for approximately 15 minutes, turning several times until cooked tender.

2.  Grill the pineapple over direct medium heat for approximately 10 minutes, turning once.

3. Remember, grilling fish is easy.  Just be sure to oil your grates well and let the grill do the work.

Check the filets for bones and then season with 2 T Samuel Adams Summer Ale Spice Rub.  Clean the grill grates with a wire brush and then oil the grill grates with a paper towel soaked with canola oil.

4.  Place the filets on the grill and cook for approximately 5 minutes.  When the filets are ready to be flipped, they should pop right off.  If you feel resistance, wait a minute more.  When ready, flip the filet and continue to cook another 3-5 minutes.  The filet will be done with it flakes easily.  Remove.

5.  Mix together 1/2 cup of sour cream with the remaining 2 T of the Samuel Adams Summer Ale Spice Rub.

6.  Remove the corn and pineapple from the grill.  Cut the kernels off the corn cob and collect in a bowl. Roughly chop the pineapple into small pieces.

7.  Place the tortillas on the grill and cook for approximately 30 seconds.  We just want to warm them, not incinerate them.

7.  Place the warmed tortilla on a plate and top with the haddock, cabbage, pineapple, black beans and sour cream mixture.  Squeeze the lime wedge over the filling, roll and eat.

I almost forgot the most important step, enjoy a Summer Ale while grilling and then enjoy another with your dinner.  It is still my go to beer in the summer and now, a rub I can use all year round.

Disclaimer: Samuel Adams provided me the rub and recipe.  I am a stockholder in the Boston Beer Company.  I like roller skating in the rain.