Preparation time: 15 minutes Cook: 6 minutes Serves: 4
The recipe is inspired by a recipe from Deborah Schneider's "Baja" cookbook (Rodale, $27.95), which uses fresh fruit.
1 can (5½ ounces) chunk pineapple, juice reserved
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1 tablespoon plus 1 teaspoon olive or vegetable oil
1 teaspoon salt
Freshly ground pepper
½ pound cod or other whitefish fillets
Juice from 1 lime
2 green onions, minced
1 jalapeño or serrano chili, diced, or to taste
1 tablespoon chopped cilantro
1 teaspoon honey or sugar
8 (6-inch) corn tortillas, warmed
Sour cream, shredded Jack cheese, guacamole, diced onions, optional
Heat grill or broiler. Combine the reserved pineapple juice, 1 tablespoon of the oil, ½ teaspoon of the salt and pepper to taste in a storage bag or container. Add the fish; set aside to marinate while you make the salsa. Combine the pineapple chunks, lime juice, onions, chili, cilantro, honey, remaining ½ teaspoon salt and pepper to taste in a medium bowl; let salsa stand while you cook the fish. Remove fish from bag, discarding marinade; grill or broil until fish is opaque, about three minutes each side. Coarsely chop fish; distribute among the tortillas. Top with salsa; serve with desired toppings.
Per serving: 212 calories; 12 grams protein; 32 grams carbohydrates; 5 grams fat (1 saturated); 21 milligrams cholesterol; 347 milligrams sodium; 4 grams fiber; 19 percent calories from fat