Grilled Mahi-mahi Tacos and West Coast Ipa–dressed Slaw

New England–style IPA is a challenging ingredient, because the heat burns off the more volatile tropical-fruit aromas, and it highlights the bitterness hidden beneath the layers of residual sweetness. However, brining the chicken with the beer helps alleviate that issue, infusing those desirable tropical notes into the meat while providing a subtle layer of bitterness that balances well with the sweetness of the chicken. The navel orange in the chicken cavity punches up tart and sweet notes throughout, enhancing the beer notes in the brine. Add the lightly spiced, sweet-and-tart corn salad, and the tropical-beer notes come to life with complementary flavors in every bite.

Serves:

4 1.5 lb (680 g) mahi-mahi filet, bloodline

removed, cut into 3 oz (85 g) strips Salt and pepper

1–2 Tbs canola oil

8–10 fresh corn tortillas

2 red onions, peeled and cut

grain into thin slices

2 ripe avocadoes

¼ lb (113 g) queso fresco, crumbled 2 limes, cut into wedges along the