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Fish Tacos with Peach and Nectarine Salsa, can you say summer?
This is a bright and tasty way to serve fish tacos. The fruit salsa really brightens it up. When choosing the fruit for the salsa, pick fruit that is ripe, but still firm. You want it to be sweet, but not mushy.
Mix it all up and let it sit for at least a half an hour to allow all those fresh flavors to meld together. So so refreshingly good.
Spicing up the fish will make you forget that you aren’t having crunchy fried fish.
While this recipe calls for rock cod, you could also use any firm white fish, such as tilapia. Always check with either Seafood Watch or Fishwatch.gov when buying seafood to make sure it’s on the “approved” list.
For the cabbage part of the program, you can thinly slice your own, or for convenience, buy a bag of “slaw” mix.
Combine the salsa ingredients in a bowl. Best to allow this to sit for at least 30 minutes to allow the flavors to blend.
Heat the tortillas according to package directions; keep warm.
Mix the chili powder, cumin, oregano and salt in a small bowl. Sprinkle the fish filets evenly on both sides with the spice mixture.
Heat the oil in a large non-stick skillet over medium high heat. When hot, add the fish; cook, turning once, until the fish is cooked through about 3 minutes per side. (Use the tip of a small knife to peek at the interior of the fish. Many cookbooks tell you to cook fish until it flakes; this is too long. Once it flakes, the fish has lost too much moisture and will be dry and bland. As you peek, see how easily the fish gives way. It should gently resist flaking but show signs of firming. If the fish is on the bone, the flesh should lightly resist pulling away from the bone.)
Separate the fish into 8 equal portions. Put 1 portion of fish into each tortilla; top with about 2 tablespoons cabbage, 2 tablespoons salsa and a sprinkle of cilantro Serve immediately with lime wedges, if desired.
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