FISH TACOS WITH NECTARINE MANGO HABANERO SALSA

2 Lbs. Whiting (or any mild) fish fillets.

1 Cup Lemon Juice

1/3 Cup Dry White Wine

1 Tsp. Dried Oregano

1 Tsp. Paprika

1/2 Tsp. Garlic Powder

Nectarine Mango Habanero Salsa

3 Ripe Mangoes, cubed (see following)

Place mango on a cutting board, stem side down and hold. With a sharp knife, about 1/4 ” from center make a vertical cut down through the mango. Repeat on the other side. Cut parallel slices through the mango, being careful not to cut through the skin. Turn and repeat, creating a checkerboard pattern. At this point, you can either use a spoon to scoop out the diced mango or simply push the flesh up from underneath. Remove with a knife or a spoon.

3 Ripe Nectarines, washed and finely diced

1 Cup Cilantro, washed and finely chopped

6 Sweet Peppers; red, yellow and orange (for color and taste!)

1 Habanero Pepper, finely chopped

1/4 Cup Lime Juice

1/4 Cup Honey

Place the fish fillets in 1/2 cup lemon juice in a 9″ x 13″ baking dish while you prepare the salsa.

Peel and cube the mangoes:

Wash and dice the nectarines;

Wash and finely chop the cilantro

Wash and dice the sweet peppers;

Wash and finely dice the habanero pepper (be sure to wash cutting board and knife thoroughly after working with the habanero).

In a blender, place the diced habanero; 1/4 cup diced mango; 1/4 cup diced nectarine; 1/4 cup chopped cilantro; the lime juice and the honey. Blend for 30-40 seconds or until smooth.

Combine the mango, nectarine, sweet peppers and remainder of the cilantro in a large bowl. Pour blender mixture over and combine. Refrigerate while you prepare the fish.

Drain lemon juice from fish fillets. Place fish fillets on large sheet of heavy duty foil (or 2 sheets of standard foil) on a large cookie sheet. Cover with 1/2 cup lemon juice and dry white wine. Fold edges of foil up and season with oregano, paprika and garlic powder. Seal.

Place on medium hot grill and bake for 25 to 30 minutes or until fish flakes easily with a fork.

Remove fish from grill; shred with fork and knife.

Place about 3 Tbsp. shredded fish in hard taco shell.

Top with 3 Tbsp. salsa and serve!

This recipe makes 15 tacos.

bon appetit