Saturday, August 30, 2014

Fish Tacos with Cantaloupe Salsa

This week's seafood box brought rock fish. Rock fish usually arrives skinless and while it's a lovely white fish, I sometimes get a little tired of white fish. The CSA newsletter suggested fish tacos which seemed reasonable, but I didn't want to run to the store to pick up more ingredients for a slaw (red cabbage slaw was recommended with the fish), salsa, or guacamole. Luckily, we had a cantaloupe waiting on the counter and some feta hiding in the fridge. The slightly spicy tequila-lime of the fish paired great with the cantaloupe for a quick, refreshing weeknight dinner (or it would've been quick if I hadn't made my own flour tortillas ...).

Two years ago: Nutty-Tart Bell Peppers with Peanuts
Three years ago: Black and Blue Buckle
Four years ago: Chicken Tikka Masala

Fish Tacos with Cantaloupe Salsa (from Good Fish and Smitten Kitchen)

1 lime, vested and juiced
2 tbsp tequila
1/2 tsp salt
2 small jalapenos, sliced
1 small red onion, sliced
2 tbsp olive oil
1 lb halibut, skinned
1 tbsp vegetable oil
Feta or cojita to taste
flour or corn tortillas
1 cups diced (1/4 inch) cantaloupe (from a 2 1/4-lb piece)
1/2 cup diced (1/4 inch) sweet onion (such as Vidalia) or red onion
1 tablespoons chopped cilantro
1 (2-inch-long) fresh hot red or green chile, minced
1 tablespoons fresh lime juice
1/8 teaspoon salt

1. Combine lime zest, lime juice, tequila, 1/2 tsp salt, sliced jalapenos, sliced red onion, and olive oil in bowl.
2. Place halibut in large bowl and pour marinade over fillet. Set aside for 20 minutes.
3. Meanwhile, chop the fruit for your salsa and mix together.
4. Heat saute pan over high heat and add vegetable oil.
5. Add halibut to pan, reserving marinade with onion slices and cook 3 - 4 minutes per side until cooked through. Transfer to a platter.
6. Add marinade to pan and cook over high heat until liquid evaporates and onions are lightly charred. Pour over fish.
7. Fill tortillas with fish, cantaloupe salsa, and cheese to taste. Enjoy!

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