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 ~

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
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
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

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