Wayne's Words Archive
Active Member
Food Writer
The Salt Lake Tribune
3 cups (about six small) fresh peaches, coarsely chopped
1 cup red onion, diced
1/4 cup fresh lemon juice
3 tablespoons fresh cilantro, minced, plus additional for garnish
2 tablespoons shallots, minced
1 teaspoon serrano or jalapeño peppers, seeded and chopped, or more to taste
1 teaspoon honey
1/4 teaspoon salt
1 pound striped bass fillets
Nonstick cooking spray
1/4 teaspoon salt
18 teaspoon black pepper
8 tortillas
2 cups shredded cabbage or packaged coleslaw mix
For salsa combine first 8 ingredients in a bowl. Toss gently to combine.
Heat a charcoal or gas grill to medium; coat grill with non stick cooking spray (or cook fish on a piece of aluminum foil).
Place fish fillets on grill. Cook for 6 minutes. Turn, cook another 6 minutes or until fish is cooked through. Remove from heat and sprinkle with salt and pepper.
To prepare tacos, warm tortillas according to package directions. Cut fish into 8 pieces and place on on each tortilla. Top with peach salsa, shredded cabbage and garnish, with additional cilantro.
Makes 4 servings.
The Salt Lake Tribune
3 cups (about six small) fresh peaches, coarsely chopped
1 cup red onion, diced
1/4 cup fresh lemon juice
3 tablespoons fresh cilantro, minced, plus additional for garnish
2 tablespoons shallots, minced
1 teaspoon serrano or jalapeño peppers, seeded and chopped, or more to taste
1 teaspoon honey
1/4 teaspoon salt
1 pound striped bass fillets
Nonstick cooking spray
1/4 teaspoon salt
18 teaspoon black pepper
8 tortillas
2 cups shredded cabbage or packaged coleslaw mix
For salsa combine first 8 ingredients in a bowl. Toss gently to combine.
Heat a charcoal or gas grill to medium; coat grill with non stick cooking spray (or cook fish on a piece of aluminum foil).
Place fish fillets on grill. Cook for 6 minutes. Turn, cook another 6 minutes or until fish is cooked through. Remove from heat and sprinkle with salt and pepper.
To prepare tacos, warm tortillas according to package directions. Cut fish into 8 pieces and place on on each tortilla. Top with peach salsa, shredded cabbage and garnish, with additional cilantro.
Makes 4 servings.