Sunday, June 9, 2013

Fish Tacos with Olallieberry Salsa

When we were on the way home from picking olallieberries, the conversation turned to answering this question: what should we do with all these berries? I love my boys' flavor-combining prowess!

And one of Dylan's suggestions sounded like a winner - fish tacos with olallieberry salsa; Jake suggested adding a slaw to it. Sounded awesome to me!

Pacific Cod, as long as it's caught in the U.S. and not imported is either labeled as a 'good choice' or 'best choice' according to the Monterey Bay Aquarium Seafood Watch. It also has a nice, mild flavor that lets the other flavors in the dish sing.

I pan-seared the cod in butter until cooked through with a light dusting of freshly ground salt, freshly ground pepper, and paprika. Then I layered it...

Olallieberry Salsa
1/2 onion, diced and caramelized
kernels from 1 corn cob, blanched
1 C olallieberries
1 t diced jalepeno
1 t freshly squeezed lemon juice
lemon zest
2 T minced cherry tomatoes

Mix everything together in a large mixing bowl. Let stand so that the flavors blend for, at least, 15-20 minutes.

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