Maui-Style Snapper Tacos

1 small pineapple, peeled, cored, and sliced into rings

¼

cup habanero hot sauce or Tabasco sauce

½

cup vegetable oil

2 tablespoons fresh lime juice

1 tablespoon fine sea salt

1½

pounds boneless, skinless red snapper or mahi-mahi fillets, cut into 2½

-by- ½

-inch strips

8 soft white or yellow corn tortillas (51/2-inch)

Iceberg lettuce, for garnish

Avocado wedge, for garnish

Prepare a charcoal or gas grill.

In a large bowl, toss the pineapple with the hot sauce. Grill the fruit slices over very low heat until browned and caramelized, 10 minutes per side (don't let the slices blacken or burn). Cut the pineapple rings into small wedges and set aside.

Meanwhile, in a large bowl, combine the oil, lime juice, and salt and marinate the snapper strips in the mixture for 5 minutes (the oil will help prevent the fish from sticking to the grill). Once the pineapple is done, grill the fish over medium-high heat until cooked through, turning once, about 6 minutes total. Remove from the grill and serve immediately.

To serve: Lay the tortillas side by side, open face and overlapping on a platter. Divide the lettuce, fish, pineapple and avocado equally between the tortillas and top with salsa. Grab, fold and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some lettuce, filling, avocado, salsa and eat.

Makes eight tacos.

"Tacos: 75 Authentic and Inspired Recipes" by Mark Miller (2009 Ten Speed Press)