Monday, August 8, 2011

Fish Tacos with Spicy Peach Salsa

So here is something I threw together the other night....we'd defrosted some 'fish pieces' (happened to be Alaskan Cod) and were trying to think of how to serve them. I recalled we had some pretty ripe white peaches and so I decided to make some salsa, from scratch.

First off, if you don't have access to fish pieces, you can just make some filleted white fish and then break it apart. Cod, mahimahi or even halibut if that's how you roll. To prepare the fish, I put it on a cookie sheet, drizzled some olive oil and then sprinkled it all with salt and pepper before baking it at 350 degrees for about 10-15 minutes. Once it looks white and not translucent you're safe, but you really want to leave it in there just long enough so that it begins to almost brown on the edges.

Meanwhile, in a saucepan heat up some olive oil and some chopped white onion, about 1/4 of a larger onion will do. Next dice up half a serrano pepper (um, this is HOT, you don't need more than this), one tomato and two peaches. You want to stir in the peaches first and then let them simmer over medium heat with the olive oil and onion. Pour in some apple cider vinegar (say 1/3 cup) and about 1 tsp of sugar (splenda works as well). Continue to simmer it away and after it gets soft and starts to gel together, toss in the diced pepper and tomatoes. After another 5 minutes, stir in some cilantro; if it is too sweet, add vinegar and if it is too tart, add sugar/splenda. Then let it all cook on low heat for close to 15 minutes and then remove it from heat and let it cool. You can make this in advance and put it in the fridge for up to a day or two.

This was served with shredded lettuce on whole wheat tortillas.

- Melissa

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