Spring 2016 Rave Reviews

Fish Tacos with Pear Salsa

Whether served at a dinner party or Mother’s Day brunch, fish tacos are a deliciously healthy crowd pleaser.

Salsa Ingredients

  • 1 pint cherry tomatoes, diced
  • 3 Tbsp. red onion, minced
  • 1/2 cup of fresh coriander, minced
  • 1/3 cup of Bartlett pears, peeled and minced
  • 1/3 cup of mango, minced
  • Juice from half a lime
  • 1 tsp. olive oil
  • Salt and pepper

Aïoli ingredients

  • 8.5 oz. sour cream
  • 3 garlic cloves, minced
  • Juice from half a lime
  • 1 Tbsp. Unibroue Éphémère Pear
  • 1/2 tsp. cumin
  • Salt and pepper
  • 2 Tbsp. tortilla chips, roughly chopped (to be added right before

Other ingredients

  • 1lb. haddock or cod
  • 1/2 cup of Unibroue Éphémère Pear
  • 1 small chili pepper, minced
  • 1 green onion, minced
  • Juice from half a lime
  • Salt and pepper
  • 8 soft tortillas, warm

In a medium-sized bowl, mix all salsa ingredients. Place in refrigerator for 20 minutes. In another bowl, mix aïoli ingredients (except tortilla chips). Place in refrigerator for 20 minutes. Place the fish in an air-tight container and pour beer on top. Add the rest of the ingredients (except tortillas) and mix well. Cover the container and place in refrigerator for 20 minutes. Heat a generous dash of olive oil in a large pan over medium heat. Remove the fish from the refrigerator and drain. Cook fish for about 5 minutes or until cooked thoroughly. Add salt and pepper and split into medium sized pieces. Place in a bowl and set aside.

Spread about 2 Tbsp. aïoli in the center of a tortilla. Place some fish in the center and add 3 Tbsp. fresh salsa. Garnish with a handful of coleslaw, the corn chips and fresh coriander.
Recipe serves 4.

-Recipe courtesy of lecoupdegrace.ca, via unibroue.com

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