Grilled-Sea Bass Tacos with Fresh-Peach Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Sea bass is abundant in California coastal waters, but any firm white fish such as halibut, grouper, or snapper will work. Ingredients:
3 cups coarsely chopped peeled peaches (about 6 small peaches) |
1 cup diced red onion |
1/4 cup fresh lemon juice |
3 tablespoons minced fresh cilantro |
2 tablespoons minced shallots |
1 teaspoon chopped seeded serrano chile |
1 teaspoon honey |
1/4 teaspoon salt |
grilled sea bass |
1 (1-pound) sea bass fillet (about 2 inches thick) |
cooking spray |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
8 taco shells |
2 cups shredded green cabbage or packaged coleslaw mix |
1/2 cup minced fresh cilantro |
Directions:
1. Prepare peach salsa: Combine first 8 ingredients in a bowl; toss gently.
2. Prepare grill. Place fish on grill rack coated with cooking spray; grill 6 minutes on each side or until fish flakes easily when tested with a fork. Sprinkle fish with 1/4 teaspoon salt and pepper.
3. Prepare tacos: Warm the taco shells according to package directions. Cut the fish into 8 pieces, and place 1 piece of fish in each taco shell. Top each taco with 1/4 cup peach salsa, 1/4 cup shredded cabbage, and 1 tablespoon cilantro.
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