Rush-Hour Gourmet


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.

- Adapted from a recipe

from Deborah Schneider.

Per serving: 212 calories, 12 grams protein, 32 carbohydrates, 5 grams fat, 21 milligrams cholesterol, 347 milligrams sodium, 4 grams dietary fiber.