Grilled-Sea Bass Tacos with Fresh-Peach Salsa

Name: Grilled-Sea Bass Tacos with Fresh-Peach Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 0 teaspoons black pepper; 473 milliliters shredded green cabbage or packaged coleslaw mix; 118 milliliters minced fresh cilantro; 3 Tbsps minced fresh cilantro; 1 teaspoon honey; 59 milliliters fresh lemon juice; 710 milliliters coarsely chopped peeled peaches (about 6 small peaches); 237 milliliters diced red onion; 0 teaspoons salt; 454 grams sea bass fillet (about 2 inches thick); 1 teaspoon chopped seeded serrano chile; 2 Tbsps minced shallots; 8 taco shells

You can never have too many main course recipes, so give Grilled-Sea Bass Tacos with Fresh-Peach Salsan a try. This recipe makes 4 servings with 292 calories, 23g of protein, and 8g of fat each. This recipe covers 20% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. If you have honey, cilantro, lemon juice, and a few other ingredients on hand, you can make it. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing This recipe is typical of Mexican cuisine.

Instructions

Combine first 8 ingredients in a bowl; toss gently.

Equipment you will use

Bowl

Prepare grill.

Equipment you will use

Grill

Place fish on grill rack coated with cooking spray; grill 6 minutes on each side or until fish flakes easily when tested with a fork.

Ingredients you will need

Cooking Spray

Fish

Equipment you will use

Grill

Sprinkle fish with 1/4 teaspoon salt and pepper.

Ingredients you will need

Salt And Pepper

Fish

Prepare tacos: Warm the taco shells according to package directions.

Ingredients you will need

Taco Shells

Cut the fish into 8 pieces, and place 1 piece of fish in each taco shell. Top each taco with 1/4 cup peach salsa, 1/4 cup shredded cabbage, and 1 tablespoon cilantro.

Ingredients you will need

Cilantro

Cabbage

Peach

Salsa

Fish

Equipment

Bowl

Grill

Ingredients

Servings:

0teaspoons

black pepper 473milliliters

shredded green cabbage or packaged coleslaw mix 118milliliters

minced fresh cilantro 3Tbsps

minced fresh cilantro 1teaspoon

honey 59milliliters

fresh lemon juice 710milliliters

coarsely chopped peeled peaches (about 6 small peaches)237milliliters

diced red onion 0teaspoons

salt 454grams

sea bass fillet (about 2 inches thick)1teaspoon

chopped seeded serrano chile 2Tbsps

minced shallots 8

taco shells

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Buena Vista Chateau Buena Vista Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 39 dollars per bottle.