Fish makes fast company, and here it's put to work in easy-to-make tacos with a fruity-tangy salsa.
Grilling makes fish cookery a breeze - and helps us extend summer - but the broiler (or even a skillet on the stove top) will work just as well.
Tacos by the Sea
Makes 4 servings
1 can (51/2 ounces) chunk pineapple, juice reserved
1 tablespoon plus 1 teaspoon olive or vegetable oil
1 teaspoon salt
Freshly ground pepper
1/2 pound cod or other whitefish fillets
Juice from 1 lime
2 green onions, minced
1 jalapeno or serrano chili, diced, or to taste
1 tablespoon chopped cilantro
1 teaspoon honey or sugar
8 (6-inch) corn tortillas, warmed
Sour cream, shredded Jack cheese, guacamole, diced onions, optional
1. Heat grill or broiler. Combine the reserved pineapple juice, 1 tablespoon of the oil, 1/2 teaspoon of the salt and pepper to taste in a storage bag or container. Add the fish; set aside to marinate while you make the salsa.
2. Combine the pineapple chunks, lime juice, onions, chili, cilantro, honey, remaining 1/2 teaspoon salt and pepper to taste in a medium bowl; let salsa stand while you cook the fish.
3. Remove fish from bag, discarding marinade; grill or broil until fish is opaque, about 3 minutes each side. Coarsely chop fish; distribute among the tortillas. Top with salsa; serve with desired toppings.
from Deborah Schneider.