Makes 8 tacos
This healthier version of fish tacos is low in fat, cholesterol, and calories but not on flavor. Tomatillos,
sometimes called Mexican green tomatoes, look like small green tomatos
wrapped in a papery husk. They have a distinctive tart, citrusy flavor
that balances the sweetness of pineapple in this salsa. They're
available at Mexican specialty markets as well as most major
supermarkets.
Fish:
1 pound halibut, sliced into 8 equal pieces
2 egg whites
1/2 cup coarse corn meal or grits
A generous sprinkling of salt and pepper
Salsa:
1 tablespoon olive oil
1 medium yellow onion, diced
6 tomatillos, diced (about 2 cups) - Remove the papery husk and wash before using.
1 cup diced fresh pineapple
1 small jalapeno, finely chopped
The zest and juice of 1 lime
A generous sprinkling of salt
1/4 cup chopped fresh cilantro, plus extra for garnish
8 (6-inch) corn blue or yellow corn tortillas
Serve with lime wedges
1. Preheat oven to 400 degrees F. Place egg whites in a shallow bowl and
lightly beat with a fork. In another shallow bowl, place cornmeal
seasoned with salt and pepper.
2. Pat fish dry with paper towel. Dip each piece of fish in the egg
whites then dredge in the cornmeal. Place on a parchment paper-lined
baking sheet or baking dish coated with cooking spray. Bake for about 20
minutes, turning once mid-way through. The fish will be cooked when the
cornmeal becomes golden and crunchy and the fish is opaque when pierced
with a fork.
3. For the salsa, heat oil in a large skillet over medium-high heat. Add
onions and cook for 5 to 7 minutes until browned and translucent. Add
tomatillos and cook 5 minutes, until tender and few brown spots appear.
Add pineapple and jalapeno and cook for 2 minutes. Add lemon zest and
juice, salt, and cilantro, and stir well. Remove from heat.
4. To assemble tacos, heat tortillas on a dry griddle over medium heat
for 1 minute per side or, using metal tongs, simply hold over an open
flame until warmed and slightly charred. Place a layer of salsa on each
tortilla, then a fish fillet, then another dollop of salsa and fresh
chopped cilantro. Serve immediately.
- Recipe courtesy of Susan Russo