TASTE
Pair fish with fruit for a fast and tangy salsa
| • | Monster bash |
By Renee Enna
Chicago Tribune
Fish makes fast company, and here it's put to work in easy-to-make tacos with a fruity-tangy salsa. The recipe is inspired by a recipe from Deborah Schneider's "Baja" cookbook, which uses fresh fruit. Here, canned pineapple speeds preparation time.
Grilling makes fish cookery a breeze, but the broiler (or even a skillet on the stove top) will work just as well.
Many fruits will work here. Nectarines, peeled peaches and mangoes — the riper the better — are options, though preparation will take a bit more time. To bypass the refined carbs, skip the tortillas and rice and put the fish and fixings on a bed of fresh salad greens or lightly dressed coleslaw.
TACOS BY THE SEA
Heat grill or broiler. Combine the reserved pineapple juice, 1 tablespoon of the oil, 1/2 teaspoon of the salt and pepper to taste in a storage bag or container. Add the fish; set aside to marinate while you make the salsa.
Combine the pineapple chunks, remaining teaspoon oil, lime juice, onions, chili, cilantro, honey, remaining 1/2 teaspoon salt and pepper to taste in a medium bowl; let salsa stand while you cook the fish.
Remove fish from bag, discarding marinade; grill or broil until fish is opaque, about 3 minutes each side. Coarsely chop fish; distribute among the tortillas. Top with salsa; serve with desired toppings.
Makes 4 servings.
