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Cooler temps don’t mean it’s time to shut the grill down. No, no, no, it’s just the opposite in fact–fire it up! Grilling is an easy way to enjoy quality foods and offers (mostly) a super simple clean up. And to be honest, at the Team Mohr HQ, our grill is cranking year round – it gives foods a great flavor and is a quick, easy and practical way to enjoy some grub.

That said, here are a few of our favorite go to’s on weekly rotation here at our house. You know a recipe is a winner when your 9 & 12 year old beg for it so first up, fish tacos, followed by a few more of our other household favs.



For the Fish

  • 1 tbsp avocado oil

  • 2 tsp chili powder

  • 1 tsp coriander 

  • 1/2 tsp ground cumin

  • 1 lb. wild cod (or other flaky white fish)

  • 1 tsp Kosher salt

  • Freshly ground black pepper, to taste

  • 4-6 tortillas

 Fish Taco Sauce

  • 1/4 c. mayonnaise

  • ½ cup plain, Greek yogurt

  • Juice of 1 lime

  • 2 tbsp. freshly chopped cilantro

  • 1 – 2 tbsp chipotle peppers, chopped

Fish Taco Slaw

  • 3 cups shredded cabbage (green and/or red)

  • 2 tbsp apple cider vinegar

  • 1 tbsp avocado oil

  • ¼ cup, chopped cilantro

  • 1 tbsp salt


  1. In a medium shallow bowl, mix together seasonings for the fish.

  2. Coat fish in avocado oil.

  3. Sprinkle fish with seasonings and let sit.

  4. Preheat the grill (or pre heat an iron skillet on the stove) on high.

  5. Mix together ingredients for sauce (NOTE: add chipotle, to taste).

  6. Mix together slaw ingredients and let sit.

  7. Place fish in an iron skillet and place on preheated grill. 

  8. Cook fish for about 15-18 minutes, depending on thickness (aim for about 10 minutes, per inch) until it flakes off easily.

  9. When done, remove fish from grill.

  10. Assemble your tacos.

  11. Serve fish over tortillas with sauce and slaw. Squeeze lime juice on top, if desired.


ROASTED RED PEPPERS WITH FETA (this is a great app or side dish)


  • Bell peppers (any color works)

  • Olive oil

  • Feta cheese

  • Fresh basil, chopped

  • Balsamic vinegar


  1. Pre heat the grill.

  2. Slice whole, peppers in half & remove the stem and seeds.

  3. Brush both sides of peppers with olive oil.

  4. Grill, cut side down for about 3-5 minutes, until slightly tender. Flip and grill for another 3-5 minutes. You want peppers to retain their shape, but soften a bit.

  5. Remove from grill, sprinkle each with about 1-tsp of feta cheese.

  6. Top with about 1 tbsp chopped, fresh basil.

  7. Finish with a little drizzle of balsamic vinegar.

  8. Serve at room-ish temperature.


We’re clearly big fish folks around here.  And for good reason – it’s amazing for you, our girls decided last year they wanted to stop eating meat (but still eat fish) and it’s delish.

This, like the fish tacos, is a go to.


  • 1-2 lb salmon filet, depending on how many you’re feeding

  • 2 tbsp prepared (or homemade) pesto

  • ½-1 cup panko breadcrumbs


  1. Preheat grill to high.

  2. Place the salmon filet on a platter, skin side down.

  3. Mix together the panko and pesto in a separate bowl, until well combined.

  4. Place mixture on top of the salmon flesh.

  5. Place salmon, skin side down, directly on grill grates.

  6. Cook for approximately 10 minutes (estimate 10 minutes per inch of thickness). 

Food safety is most important and so is not overcooking fish.  I learned a few years ago, when in Norway, that it’s a common joke that Americans overcook our fish.  And, well, I’ve heard from so many people that the problem with fish is that it’s too dry. Cook be that it’s overcooked!

Ideally the fish should reach an internal temp of 145 degrees F, so don’t overdo it and make sure it’s safe!

There you have it.  Three of our go to recipes we enjoy on the reg.  In fact, just last night when making a menu for the week, our youngest daughter asked for the “pesto salmon” as she’s affectionally named it.  

Give it a try and report back!

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