Erin Scott is the author and photographer behind the successful gluten-free food blog, Yummy Supper and cookbook by the same name.
Recipe excerpted from Yummy Supper: 100 fresh, luscious + honest recipes from a {gluten-free} omnivore reprinted with permission from Rodale Books
Halloween just passed, Thanksgiving is fast approaching, and Christmas and Hanukkah are just around the corner. The holiday gauntlet has just begun and we all need tasty fuel to keep us going.
In contrast to classic heavy holiday fare, these Fish Tacos with Pomegranate Salsa (the cover recipe from my new cookbook) make a refreshingly easy and unexpectedly festive meal. Pomegranates are plentiful at the market these days and the jewel-toned arils are heavenly in a tangy salsa. These tacos are easy enough for make for a quick weeknight dinner or you could whip up a big batch to feed a crowd for a holiday get-together. That’s the kind of delicious flexibility we all need this time of year.
Serves 4
SALSA: If you are a huge fan of pomegranate, you may want to consider doubling this salsa recipe
- 1 1/4 cup fresh pomegranate seeds, from one big pomegranate
- 1/4 cup fresh lime juice
- 2 tablespoons chopped cilantro (include the stems, where much of the flavor resides)
- 2 tablespoons diced shallot, or red onion
- sea salt to taste
- optional: 1 minced jalapeno
FISH:
- 3 tablespoon olive oil
- juice of 3 limes
- salt
- ground white pepper
- 1 pound tender white fish like rock cod or tilapia
FOR SERVING:
- one dozen warmed corn tortillas {check ingredients to make sure there isn’t any sneaky wheat lurking where it shouldn’t be – or to make your own corn tortillas from scratch using GF masa}
- 1/2 cup crème fraîche
- a few more limes, quartered
- a handful of cilantro leaves
- optional: a side of warm black beans + a simple salad with a citrus-garlic dressing
First, combine all salsa ingredients, salt to your liking and let the flavors mingle for at least a half hour before serving.
Prep the fish by mixing the following in a low bowl or baking dish: olive oil, lime juice, a sprinkling of sea salt, and ground white pepper. Give everything a stir and add the fish fillets to the party. Let fish marinate for only 15-20 minutes.
Heat a large skillet over medium-high heat. (I don’t add any oil to the pan when I cook the fish. I make sure my skillet is nice and hot, and a little bit of oil from the marinade clings to the fish, keeping it from sticking.) Cook fish 2-3 minutes on a side, until tender and flaky.
Serve fish on warm corn tortillas, with pomegranate salsa, a drizzle of crème fraîche, sliced limes, and a few extra cilantro leaves.
