Fish Tacos with Pineapple Salsa

The three years we spent as a family living in the Bahamas were full of diverse and pleasurable food experiences. Banana and avocado trees grew in the yard of our first home in Freeport. Avocados grow so big they can feed a whole table of guests. My mother would pick them warm from the tree to make “pear sandwiches” - mashed avocado on toast with salt and pepper.

For my brother, sister and I, who were always exploring and looking for an adventure, living on a Caribbean Island was paradise. We would spend whole days at the beach exploring both the underwater world that was so new and exciting to us and the forests that led to the ocean. Not wanting to go home, we would eat spicy conch chowder offered by one of the many conch shacks along the beach and snack on sea grapes that grew abundantly on bushes along the shore.

On one of our adventures my brother and I discovered a large, fruit laden pomegranate tree adorning the front lawn of the local church. I was fascinated by this intricate and succulent fruit. I loved its intense flavour and the journey one took to extract the fruit from the pulp and then suck the fruit from its seed. Each day we would swing by the church on the way to the beach to grab a pomegranate. It wasn’t until the minister ran out of the church hollering and chasing us down the street that we realized the fruit wasn’t just for anyone walking by to enjoy! After that we were much more stealth about our fruit pilfering adventures!

For a while my father worked on a fishing boat that took tourists out mackerel fishing. The mackerel were so abundant that the crew took fish home each day. My mother learned to make fish tacos with fresh pineapple salsa from a neighbour. We all still enjoy this recipe when fish is available and pineapple in season, or whenever we’re in the tropics.

Fish Tacos with Pineapple Salsa ~

Tacos
1 pound firm white fish fillets, such as sea bass, red snapper or halibut
1 tablespoon olive oil
salt & pepper
8 flour or corn tortillas
sour cream
shredded cabbage
chopped avocado
Salsa
1 cup fresh pineapple chopped
1/2 cup red onion finely chopped
1/2 a jalapeno seeded and finely chopped
1 tomato finely chopped
juice from 1 lime
1 Tbsp cilantro, chopped
1 tsp salt
Directions
Drizzle olive oil over fish and sprinkle with salt and pepper. Grill fish on a medium hot BBQ until just opaque in the centre 3-5 minutes per side. Heat tortillas on BBQ or in 350 degree oven wrapped in a damp tea towel until hot. Place fish in a tortilla and top with salsa, shredded cabbage, avocado and sour cream.


Local Food News

Sawai Thai recently celebrated their 1st anniversary in the historic Royal Hotel~
Chef Rob Hayes travelled to Thailand last October and the current menu showcases his new found knowledge of flavours and spices. Every Tuesday you can get Pad Thai for just $10 or do take out every night from 5-10pm.

Cincott Farms Organic Market showcasing a new appetizer menu this spring ~
Cindy and Scott specialize in homemade comfort food using organic and local whenever possible. Looking ahead to spring, Cindy is seeding salad greens, herbs and edible flowers out at the farm. If you are interested in a planter full of edibles for your deck you can order them at the market anytime.

Cottonwood Tree Health Food Store ~ Co-op order of natural and organic groceries
Every six weeks you can order bulk wholesale dry good grocery items including household supplies at wholesale cost plus 20% from this funky 2nd Avenue store. Next food co-op order is April 15, 2010. New in the store ~ The organic food and gluten free sections have grown substantially. Now available - fresh non GMO tofu from Silver King Soya and Alkaline Antioxidant water refill station. April Sale ~10% - 20% off all cleanses, loose herbs, tea, bulk foods, crystals, clay pottery and Simply Bamboo flutes and Didgeridoos by Scott Buxton.

Picnic Restaurant & Social offering new additions to their menu~
Picnic is now serving their version of coq au vin on the 'social' menu. It is a great item to share - custom prepared for your group. Three new wines have also hit their list, See Ya Later Ranch's Gewurztraminer, Barone Ricasoli's Chianti Classico 2006 Wine and Guiseppe Lonardi's Valpolicella. Remember, the “social” menu changes four to five times a month.

The Old Elevator is offering catering services ~
The team at The Old Elevator will help plan a menu that meets your dining expectations and budget. Anything from tapas and BBQ to buffet or plated style dinners are all available.

Mezzaluna Restaurant now does take out ~
Great for those days when you just don’t feel like cooking. Offered seven nights a week from 5pm- 10pm, located in the Grand Central Hotel.

The Grand Central Bar ~ free après ski appetizer ~
A perfect way to end your ski day, join the gang at The Central after skiing and receive a free après ski appetizer from 4pm-7pm, Monday through Thursday.

El Guapo - patio opening this April ~
Can’t join the troops heading south? Try El Guapo’s fun-time patio with outdoor ping pong, darts and great food and drinks, including their famous margaritas.

Got food news? Email christa@ccmarketing.ca

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