Grilled Garlic-Lime Fish Tacos

• Vegetable oil, for grill
• 1 tablespoon extra-virgin olive oil
• 2 garlic cloves, finely chopped
• 1 1/4 pounds skinless, firm white-fleshed fish fillets, such as striped bass or cod or tilapia (about 1 inch thick)
• Coarse salt and ground pepper
• 12 corn tortillas, warmed or lightly toasted
• Corn and Tomato Relish, for serving
• 1 cup fresh corn kernels (from 2 ears corn)
• 1 medium tomato, diced small (1/2 cup)
• 1 scallion, thinly sliced crosswise
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon fresh lime juice
• (Note: add more cilantro and lime to relish)

1. Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. In a medium bowl, whisk together olive oil, garlic, and lime juice. Add fish and turn once to coat; let sit 5 minutes.
2. Remove fish from marinade, letting excess drip off. Season with salt and pepper and grill until flesh is opaque throughout, 12 minutes, flipping once. With a fork, break fish into large pieces and serve with tortillas and corn relish.
3. Relish: In a large bowl, combine corn, tomato, scallion, cilantro, and lime juice. Season to taste with salt and pepper. Cook's Note:
4. To store, refrigerate in an airtight container, up to 1 day.
5. Cook's Note
6. In a heavy skillet, toast tortillas over medium until browned in spots. Or, wrap a stack of them in parchment-lined foil and warm in a 400-degree oven for 5 minutes.

vegetable oil, extravirgin olive oil, garlic, skinless, salt, corn tortillas, tomato, fresh corn kernels, tomato, scallion, fresh cilantro, lime juice, cilantro

Taken from www.epicurious.com/recipes/member/views/grilled-garlic-lime-fish-tacos-53008881 (may not work)