Monday, January 9, 2012

Fish Tacos


Fish Tacos with Pineapple Salsa
Refried Beans
Yellow Rice

Preparation time: 15 minutes
Cooking time: 6 minutes
Yield: 4 servings

1 can (5 1/2 ounces) chunk pineapple, juice reserved
1 tablespoon plus 1 teaspoon olive or vegetable oil
1 teaspoon salt
Freshly ground pepper
1/2 pound cod or other whitefish fillets
Juice from 1 lime
2 green onions, minced
1 jalapeno or serrano chili, diced, or to taste
1 tablespoon chopped cilantro
1 teaspoon honey or sugar
8 (6-inch) corn tortillas, warmed
Sour cream, shredded Jack cheese, guacamole, diced onions, optional

1. 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.

2. Combine the pineapple chunks, remaining 1 teaspoon of the 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.

3. 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.

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