Jason and I like barbecues and good food and summer so, not surprisingly, we are fans of eating good food at barbecues during the summer.

One of my favorite barbecued meals is fish tacos made Bobby Flay style. They’re stuffed with goodies prepared from scratch: citrus vinaigrette marinated orange roughy, smooth tomato-serrano chile salsa, and avocado-tomatillo sauce. Mighty tasty! After the tacos have been gobbled we prefer to finish off this dinner with some grilled butter-rum glazed pineapple topped with vanilla mascarpone. Oh the scrumptiousness!

While these fish tacos and their flavorful trimmings aren’t too complicated to create, it’s a pretty time-consuming process. Cilantro, limes, onions, garlic, jalapenos, tomatoes, cabbage, tomatillos, avocados, oregano, scallions, and lettuce make for a lot of washing, chopping, juicing, and roasting. But when you sink your teeth into that harmony of peppery creaminess and crunchy zestiness the hassle of hours of dicing is all but forgotten.

Since Jason and I are quite fond of these recipes many of you have already sampled them hot off our grill. Last weekend Jason’s brother Jeremy, his wife Kara, and our friend Aaron came over to do just that. Our favorite grilling recipes didn’t let us down and the weather was ideal for outdoor libations. A gentle breeze made the evening air perfectly pleasant as we chatted and joked around on the patio. It was nice catching up with the group while hitting our taco spots.

Mmm! Thanks Bobby Flay for making the world a yummier place. The few of you who haven’t been over to gobble our fresh from scratch fish tacos and other grilled delicacies, what are you waiting for? Invite yourselves already. It’s pretty easy to convince me and Jason to barbecue anytime.