Roasted Pablano Fish Tacos with Pineapple Salsa
Roasted Pablano Cod
Ingredients
1 large Pablano pepper
1/4th of a large onion cut into wedges
4 cloves of garlic
1/8th cup of chopped cilantro
2 tablespoons of apple cider vinegar
2 tablespoons of lime juice
1 tablespoons of Adobo Sauce from can of chipotle peppers
Olive oil
Salt
1 pound of Salmon filets, or any other fish of your choice
Flour tortillas, or any tortilla of your choice
Procedure
1.
Preheat your broiler to 450 F. on a baking pan,
place pablano pepper, onion and garlic and toss in olive to coat. Season with
salt to taste. Roast vegetables for 1o minutes or until they brown on each
side. You may have to flip the vegetables midway through.
2.
In a blender, add roasted vegetables and
remaining ingredients, except the fish. Season with 1/4th teaspoon
of salt. Turn off broiler and heat oven to 350 F
3.
Coat marinade on fish and allow to marinate for
at least 20 minutes. Bake fish in oven
for 15 minutes or until fish is cooked and is a little brown. Serve with
tortillas and pineapple salsa!
Pineapple Salsa
Ingredients
1 pineapple cut into ½ inch disks
½ tablespoons of lime
½ cup of chopped cilantro
1 jalapeño chopped
1 tablespoons of olive oil
A pinch of salt
Procedure
1.
On a grill pan, grill pineapple fore 3-4 minutes
of each side or until there are brown grill marks.
2.
Chop
pineapple into small chunks. Remember to cut around the core!
3.
In a bowl, add pineapple and remaining
ingredients. Serve with fish tacos and enjoy!
Second Segment: https://www.youtube.com/watch?v=yI7p9e31svE&list=UUiKesnGVULPNXBBwR705aGg