John Demers' Grilled Snapper Tacos with Muscat Canelli Peach Salsa

Ingredients

FOR THE FISH:
1 pound skinless Gulf red snapper fillets
1/4 cup fresh lime juice
1 tablespoon minced fresh cilantro
1 teaspoon minced garlic
1 teaspoon chopped seeded serrano pepper
Salt and black pepper
8 corn or flour tortillas, warmed
2 cups shredded green cabbage
Additional minced cilantro for garnish
PEACH SALSA:
2 cups chopped peeled peaches
1 cup chopped tomato
1 cup diced red oniond
1/4 cup freshly lime juice, divided
3 tablespoons minced fresh cilantro
2 tablespoons minced green onions
1 teaspoon chopped seeded serrano pepper
3 tablespoons Llano Estacado muscat canelli wine
1 teaspoon honey
1/4 teaspoon salt

Instructions

In a glass bowl or plastic bag, combine the snapper filets with the lime juice, cilantro, garlic, serrano, salt and pepper. Marinate in the refrigerator for 2 hours. To prepare the peach salsa, combine all ingredients in a bowl. Toss gently so peaches and tomatoes are not damaged. Allow to sit for 10 to 15 minutes, so flavors can combine. Preheat the grill and grill the marinated snapper filets 3 to 4 minutes per side, until meat flakes easily with a fork. Cut the fish into small chunks to wrap in the warm tortillas, garnish with the peach salsa, shredded cabbage and a little more cilantro.

Serves 4.