Grilled Striped Bass Tacos with Peach Salsa - Kathy Stephenson

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Wayne's Words Archive

Well-Known 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.
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