“It has a little bit of everything: flaky fish with just the right crust, chili mayonnaise for filling and a little bit of spice,” says the chef and author of “American Grill.”

Food Network’s Tyler Florence wants people to think outside the box when it comes to grilling.

“I always say that your grill is an oven – if you use the right cookware and close the lid, you create a situation where cakes can rise, dishes can steam, and popcorn can pop,” the restaurant owner tells PEOPLE.

Florence’s new cookbook American Grill (out May 28) introduces readers to the basics of grilling (e.g. chicken breast: “If you know how to do it right, it’s child’s play!”) and shows you the surprising dishes that benefit from cooking on the grill.

“When I fire up the grill for dinner, I cook at the perfect peak heat. But when the coals start to go down, it creates a temperature that is just the right point for baking desserts,” says the presenter of The great food truck race.

His recipe for grilled ricotta honey cheesecake from American Grill is just one popular example. “I love using the residual heat to experiment with fun baked goods,” he says.

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When it comes to grilling tools, Florence says a vegetable grill basket and Lodge cast iron cookware should be part of every cook’s arsenal. But most importantly, everyone needs a meat thermometer.

“If you have nothing else, this is a must-have,” says Florence. “A digital thermometer makes grilling a breeze – it tells you exactly when to take your food off the grill and ensures nothing overcooks or dries out.”

To warm up your skills at the start of summer, Florence’s Grilled Fish Tacos with Chipotle Mayo (below) is an easy first recipe.

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“This is the epitome of a good party dish that you can share. I like to serve it family style so people can build their own tacos, which means lots of different combinations,” says the chef, who uses halibut but says “any firm white fish would be great.”

“It’s got a little bit of everything: flaky fish with just the right amount of crust, chili mayonnaise for richness and a little heat, bright pico de gallo, spicy herbs and freshly squeezed lime juice,” he adds. “You get an all-in-one bite and the colors and textures are incredible.”

Grilled Fish Tacos with Chili Mayonnaise by Tyler Florence

½ cup mayonnaise

2 tbsp Sriracha chili sauce

½ tsp ground cumin

2 tablespoons extra virgin olive oil, divided

3 (8-oz.) halibut fillets with skin, patted dry

1 teaspoon kosher salt

1 teaspoon black pepper

8 (6 inch) corn tortillas

1 cup chilled pico de gallo (from 1 (16-oz.) container)

Fresh coriander leaves, chopped spring onions and lime wedges for serving

1. Whisk together mayonnaise, sriracha and cumin in a small bowl. Cover and refrigerate until ready to use.

2. Preheat the grill to medium-high (400 to 450°C). Place a large cast-iron griddle or skillet on the grill and brush with 1 tablespoon olive oil.

3. Rub halibut fillets with 1 tablespoon olive oil. Place fillets skin side down on griddle; cook, uncovered and undisturbed, until skin is crispy and browned, 5 to 6 minutes. Sprinkle flesh side of fillets with salt and pepper. Turn fillets flesh side down on griddle; cook, uncovered and undisturbed, until opaque and lightly browned all over, 2 to 4 minutes. Transfer to a plate; cover with aluminum foil until ready to serve.

4. Place the tortillas directly on the grill and grill for 20 to 30 seconds, until lightly charred in spots. Wrap the tortillas in a large piece of aluminum foil and keep warm.

5. Using a fork, break halibut into large chunks and remove skin. Spread about 2 tablespoons mayonnaise mixture on each tortilla; top with halibut and 2 tablespoons pico de gallo. Sprinkle with cilantro and scallions; serve with lime wedges.

Servings: 4
Active time: 20 minutes
Total time: 40 minutes

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