Sparks Favorite Recipes:
Fish Tacos with Cucumber Citrus Salsa
Serves 4
- 1 1/2 pounds wild Alaska salmon or Pacific halibut fillet*
- Extra virgin olive oil, for drizzling
- Salt and freshly ground black pepper, to taste
- 12 6-inch corn tortillas, warmed
- 6 lettuce leaves
- Cucumber Citrus Salsa (see recipe below)
- 2 California avocados, halved, seeded, peeled, and diced, for serving
- Radish slices, for serving
- Lime wedges, for serving
On the stovetop, heat a grill pan over medium-high heat or prepare a medium-hot fire in a charcoal or gas grill.
Drizzle the fish with olive oil, season with salt and pepper, and grill until barely done, for 2 to 5 minutes per side, depending on the thickness. Remove the fish from the grill, let cool slightly, and then pull apart into large flakes.
Place the tortillas on a work surface. Line each with a piece of lettuce and top with chunks of fish. Top each with a generous spoonful of Cucumber Citrus Salsa and a drizzle of olive oil. Serve with avocado, radish, and lime wedges.
*According to the Monterey Bay Aquarium Seafood Watch program, when it comes to sustainable seafood, wild Alaska salmon and Pacific halibut are “Best” choices. For more info about sustainable seafood and the Monterey Bay Aquarium Seafood Watch program, go to www.seafoodwatch.org.
Cucumber Citrus Salsa
Makes 3 cups
- 1 orange
- 1 grapefruit
- 1 lime
- 4 pickling cucumbers, diced
- 1/2 small red onion, diced
- 1/2 bunch (1/3 cup) cilantro, chopped
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 serrano chiles, stemmed and sliced in thin rounds
Slice ends off orange, grapefruit, and lime and stand upright on a counter. Cut away peel and membrane, exposing fruit. Working over a bowl to catch the juices, separate the citrus sections by slicing with a knife between membranes. Remove and discard seeds. Cut the citrus segments into small dice and add to the bowl with all the juices. Add remaining ingredients, combine well, and let sit, covered, at least 30 minutes. You can store this salsa in the refrigerator up to 48 hours.
Copyright © 2009, Mary Sue Milliken and Susan Feniger, www.marysueandsusan.com
