April 2006: Fish Tacos with Grilled Pineapple and Avocado Salsa

One pound halibut fillets (or other white fish fillets) skin removed

4 tablespoons extra virgin olive oil

2 tablespoons fresh squeezed lime juice

½ teaspoon ground cumin

2 ½ cups finely shredded green cabbage

10 corn tortillas

Preheat oven to 450 degrees. Place fish in a glass baking dish. Combine olive oil, lime juice and cumin in a small bowl, and drizzle over fish. Bake until fish is opaque in center, about 10 minutes.

Meanwhile, heat a non stick skillet over medium high heat. Add 2 corn tortillas at a time to hot skillet and warm for 20 seconds per side. Wrap warmed tortillas in foil and continue process until all tortillas are warmed.

Flake cooked halibut into a bowl. To serve, place 2 warmed tortillas on each plate. Top each with halibut, shredded cabbage, a generous drizzle of chipotle cream (recipe follows) and a spoonful of salsa fresca (recipe follows). Serve grilled pineapple and avocado salsa alongside.

Chipotle cream:

1 cup sour cream

1 chipotle chile in Adobo sauce, chopped

Place ingredients in the bowl of a food processor and puree until smooth.

Salsa fresca:

4 roma tomatoes, diced

¼ cup chopped cilantro

1 tablespoon lime juice

¼ teaspoon salt

¼ teaspoon freshly ground pepper

Combine all ingredients in a small bowl.

Grilled pineapple and avocado salsa

½ pineapple, peeled, cored and cut into 1-inch-thick rings

1 tablespoon canola oil

¼ teaspoon salt

1 avacado

1 ½ tablespoons fresh lime juice

1 ½ teaspoons minced seeded

jalepeno pepper

¼ cup coarsely chopped cilantro

Heat a grill pan over medium heat. Brush pineapple rings lightly with oil, and season with salt and pepper. Grill until brown and carmelized, about 12 minutes per side. Cool slightly and cut into ½ -inch chunks. Transfer to a bowl.

Peel avocado and remove pit. Cut avoacado into ½-inch pieces; add to pineapple along with lime juice, jalepeno, and cilantro. Toss to combine .

Makes 2 cups