It’s finally starting to feel like summer outside! The last three weeks have been a constant cascade of rain, clouds, and dreary cold weather here so it’s so nice to see the sun and feel the warmth for a change! When I think of summer I think of beautiful hot sunny days, sundresses and flips flips, beaches and pool parties, and of course wonderful lightly prepared summer dishes, where everything is fresh and bursting with flavor. Juicy grilled burgers are also in high demand, but you know what I love to grill in the summer? Fantastic fresh seafood. Besides you can’t eat a burger everyday 🙂
One of my staple warm weather dishes is my summer take on a fish taco. Instead of breading and frying fish or tossing it in a heavy sauce, I love to take fresh growing summer herbs and veggies from my little potted garden and create a lighter, more refreshing and simpler dish. To do this I take a white fish, in this case Pacific Cod, and grill it with a sprinkle of homemade cajun seasoning to add some spice. This tender fish is then placed over a small soft gluten-free tortilla with swiss chard and topped with a cool refreshing salsa fresca, creating a contrast to the hot cajun spice that was added earlier. Top it with some feta cheese and you have the perfect meal for a warm summer night!
Like I said, this is so easy to create – no slaving over a hot stove indoors while everyone else is outside enjoying the day. Even better, the salsa fresca can be made in advance, saving even more time.
The first thing to do is to make the salsa fresca, since it will benefit from extra time for the flavors to blend together. In a small mixing bowl, combine the tomatoes, red onions, jalapanoes and parsley.
Add the lime juice, kosher salt and pepper and lightly mix with a spoon to combine all of the ingredients. Set the bowl aside. (If you are making this several hours in advance, cover the mixture with plastic wrap and place in the refrigerator – I wouldn’t recommend making the salsa fresca more than several hours in advance as the tomatoes can get mealy and actually lose their flavor when sitting in the fridge for long periods of time.)
Next is the Pacific Cod. Preheat the grill to medium-high.
Season the Cod – or other white fish of choice – with extra-virgin olive oil, kosher salt, pepper and homemade Cajun Dry Rub on both sides. Grill the fish for 5-6 minutes, flipping once, until the fish is just cooked through – it will turn opaque and become flaky. Make sure not to overcook.
Place each cooked filet over a heated tortilla with fresh swiss chard. Top this open-faced taco with Feta Cheese and salsa fresca to create a simple healthy and oh-so-delicious Pacific Cod Taco.
- 4 vine ripe tomatoes, seeded and diced
- 1 red onion, diced
- 1 cup parsley, chopped
- 3 limes
- kosher salt, to taste
- Freshly cracked black pepper, to taste
- 4 Pacific Cod fillets (or other white fish of choice)
- Cajun Seasoning (recipe below)
- Feta Cheese, to taste
- Preheat grill to medium-high.
- Salsa Fresca: In a small mixing bowl combine tomatoes, red onions, jalapanoes and parsley. Add lime juice, kosher salt and pepper and lightly mix with a spoon to combine all ingredients. Set aside. (Can be made several hours in advance and stored in the refrigerator).
- Cod: Season Cod with extra-virgin olive oil, kosher salt, pepper and homemade Cajun Dry Rub on both sides. Grill fish for 5-6 minutes, flipping once, until the fish is just cooked through - it will turn opaque and become flaky. Make sure not to overcook.
- Place each cooked Cod fillet over a heated tortilla with fresh swiss chard. Sprinkle tops with salsa fresca and feta cheese.