Categories: Game meat- fish
Ingredients
- 2 peaches, peeled, cubed
- 1 avocado, peeled, cubed
- 1/2 onion, finely chopped
- Juice of 1 lime, wedges for garnish
- chopped fresh cilantro
- Salt and pepper
- Canola oil
- 1 to 1 1/2 lb. bream fillets
- 1 Tbsp. red pepper
- 8 corn tortillas
- 2 cups finely shredded lettuce or cabbage
Directions
- Mix peaches, avocado, onion and lime juice in bowl. Season with cilantro, salt and pepper, to taste.
- Heat outdoor grill or stovetop grill. Drizzle light coating of oil over fish and rub on red pepper. Cook, fish, undisturbed, 3 minutes. Carefully flip with spatula and cook another 3 minutes; remove.
- Warm tortillas on grill 1-2 minutes or wrap in damp paper towels and microwave until warm. Break fish into chunks and divide among warm tortillas. Top with lettuce or cabbage and peach-avocado salsa. Serve with lime wedges.