Sunday, October 3, 2010

Fish Tacos

I am a big fan of the frozen, individual portions of white fish available at Costco. They defrost faster than other frozen entrees, so they're great for last minute. They're also affordable, and easy to prepare and clean-up after. Tilapia is a favorite, as is mahi mahi.  Both are firm, with large oily flakes. Tilapia is especially bright white, making it easy to pair with colorful side dishes. And both are mild in flavor, so they hold-up to and even absorb strong and robust seasonings.

The easiest thing for me to do in the summer is hand the fish filets to my husband, who puts them on the grill with just a light brush of oil and some salt and pepper. (For super easy clean-up, just put the fish on foil instead of directly on the grill; you'll miss the attractive grill marks but it's so fast, and tastes just as good.) Then I make a salsa of whatever fruit is around.  Peaches are a favorite, with some tomato, lime, garlic, cilantro, and jalepeno. Pineapple is another exotic twist. Flake the fish into a tortilla and you have a fabulous fish taco. 

This time, I decided to go a different direction with a pear mint salsa served on mahi mahi.

Pear-Mint Salsa for Mahi Mahi
Serves 4

1 ripe pear
1 small chili, favorite variety
2-3 cloves garlic
Juice from one lime
4-5 large fresh spearamint leaves
3-4 large fresh basil leaves
Salt to taste

2 large filets (4 portions) mahi mahi.

Crush and then mince garlic. Mix with lime juice.

Dice chili and pear. Toss with garlic.

Chop or tear herbs into tiny pieces. Mix with pears.

Sprinkle with salt to taste. Add additional lime juice to ensure all fruit is well coated (this will prevent browning).

Stir periodically.

Cook plain fish (without any oil or seasonings). Simply place it on a sheet of foil and bake or grill until no longer translucent in the center.

Plate and top with salsa.

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