Beer-Glazed Fish Tacos with Kiwi-Mango Salsa
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
For the marinade:
1/2 cup beer (go for something middle of the road, not light or overly bitter)
Juice of 1 lime
Juice of 1/2 small orange
Pinch of salt
1 lb cod or other white fish
For the salsa:
2 kiwi, peeled and diced
1 mango, peeled and diced
1/4 cup diced red onion
1 jalapeno, diced (and seeded, if desired)
Small handful of cilantro, chopped
For serving:
4-6 Small flour tortillas
Instructions:
Heat grill to medium-high. Place marinade ingredients in a large zippered bag, add fish, and let sit in the fridge for 20-30 minutes. Combine the salsa ingredients in a bowl and set aside.
Put the marinade in a medium sauce pan or pot over high heat, bring to a boil, and let reduce to ~1/4 cup. Grill the fish ~4-5 minutes per side, until it’s opaque in the center and flakes easily.
To serve, top tortillas with flaked fish, a scoop of salsa, and a drizzle of the beer reduction.
Yields: 4-6 servings
From jasonandshawnda.com