Recipe
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
Directions
- 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.
Recipe Details
- Source: Cooking Section, July 2003 [4]
- Dish Type: Entree [5]
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