Grilled Sea Bass Tacos with Fresh Peach Salsa
from Cooking Light magazine
Ingredients
Peach Salsa:
3 c. coarsely chopped, peeled peaches
1 c. diced red onion
¼ c. fresh lemon juice
3 Tbsp. minced fresh cilantro
2 Tbsp. minced shallots
1 tsp. chopped seeded Serrano chile
1 tsp. honey
¼ tsp. salt
Sea Bass:
1 (1-pound) sea bass fillet, about 2
inches thick (grouper, halibut or
snapper are also good substitutes)
cooking spray
¼ tsp. salt
dash of black pepper
Tacos:
8 taco shells
2 c. shredded green cabbage
½ c. minced fresh cilantro
Directions
- Prepare salsa by gently tossing first eight ingredients in a bowl
together. Set aside.
- Before lighting grill, spray with cooking spray or brush lightly
with olive oil. Place fish on grill rack and grill 6 minutes on each
side, or until fish flakes easily when tested with a fork. Sprinkle
with salt & pepper.
- Warm taco shells according to package directions. Cut fish into 8 pieces and place 1 piece of fish in each taco shell. Top with ¼ cup peach salsa, ¼ cup shredded cabbage and 1 Tbsp. cilantro.