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What's for Dinner: Fish Tacos with Pineapple Salsa

An Easy Recipe from Devil and Egg

devil & egg fish tacos!

The final few weeks of summer are upon us, and we’re all trying to squeeze every last sun-drenched moment out of the old gal.

Even Caroline Fennessy Campion, Glamour magazine editor (who’s done stints at Saveur and GQ) and food blogger (Devil & Egg), is seizing the season. We asked her to share a family dinner idea and she came back with a meal that just screams “gone fishin’.”

It’s a perfect weeknight dish because the fish cooks quickly and the salsa can be whipped up ahead of time or in minutes. My family also likes the DIY style of this meal. We can each make our tacos the way we like them and I can pat myself on the back for a quick and pretty healthful dinner that’s sweet, tart, crispy, tangy, creamy, and delicious.

Fish Tacos with Pineapple Salsa
Serves four

Ingredients

For the fish
1½ lb. of mahi mahi fillets (or any other firm-fleshed white fish, or wild salmon)
1 tbsp. ground cumin
2 tsp. chili powder
Kosher salt
Ground white pepper (or freshly ground black pepper, but white pepper is recommended with fish)
Grapeseed oil
8 sm. flour or corn tortillas

For the salsa
1 pineapple cut into smallish chunks
1 jalapeno, ribs and seeds removed, finely chopped
1 sm. red onion, finely chopped
Zest and juice of ½ lime
¼ c. champagne vinegar
½ c. grapeseed oil (or canola oil)
Kosher salt
Ground white pepper

For the yogurt sauce
1 c. Greek yogurt (2 percent or whole milk is best)
Juice of ½ lime
2 tbsp. water

1. In one bowl, combine yogurt and lime juice. Drizzle in water to thin out the sauce, then let it sit while you prepare the fish and salsa.

2. In another bowl, combine pineapple, jalapeno, onion, and lime zest. Drizzle vinegar on top. Then add oil, salt, and pepper to taste. Combine and set aside.

3. Cut fish fillets into pieces about the size of a deck of cards. Gently rub both sides with salt, pepper, cumin, and chili powder. Set aside.

4. Heat a large skillet or grill pan over high heat. When the skillet is hot (about 5 minutes), add enough grapeseed oil to lightly coat the pan. Swirl around and then place half the fish in the pan, making sure not to splatter the oil. Arrange the fillets so they don’t touch each other.

5. Press fillets gently with a spatula to sear them (lower the heat a bit if the pan seems too hot). When one side is a golden color (about 4 minutes) flip and cook the other side. Press again and continue to cook until fish is no longer opaque in the middle (2 to 3 minutes more).

6. Remove fish from pan and place on a large platter. Cover lightly with foil to keep warm. Add more oil to the skillet and cook the remaining fish, keeping the skillet hot enough to sear it.

7. Lightly toast tortillas in a toaster oven or skillet while making the fish. Tip: You can keep them warm by wrapping them in moist paper towels and aluminum foil.

8. Serve fish with warm tortillas, salsa, and yogurt sauce. You can also serve sliced tomatoes (heirlooms or Sun Golds sprinkled with sea salt are especially nice), sliced avocado, and lime wedges.

For more mealtime inspiration, go to devilandegg.com.

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Photo: Courtesy of Devil & Egg