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Seafood Tacos With Corn Salsa

main dishes, seafood

1 pound rockfish fillets
2 limes; juice of
2 teaspoons olive oil
8 fresh corn tortillas
--corn salsa --
1 cup corn kernels; cooked
1 medium red onion; chopped
1 cup seeded chopped cucumber
2 jalapeno peppers; minced
--or to taste
1/2 bunch cilantro; chopped
1/2 cup chopped red bell pepper
1/2 teaspoon salt; to taste
1/2 teaspoon pepper; to taste
2 limes; juice of
lettuce leaves or shredded cabbage; optional
lime wedges; optional
cilantro sprigs; optional

1. Marinate fish in lime juice and olive oil for 30 minutes.

2. Grill fish on barbecue or broil in oven for 10 minutes total per inch of thickness, about 5 minutes per side. Fish is ready when flesh turns opaque in center.

3. Heat tortillas until pliable. With 2 tortillas halfway overlapping each other, place fish in center and garnish to taste. Use toothpicks or roll in waxed paper to hold tacos together.

Note: Halibut, shark, barracuda, bonito, mackerel or tuna may be substituted for rockfish.

Corn Salsa

In medium bowl, combine all ingredients. Let set 1 hour to blend flavors.

Makes 4 servings. Preparation time: About 20 minutes. Marinating time: About 10 minutes.

Corn Salsa Preparation time: About 15 minutes. Marinating Time: About 1 hour.

Per serving (without salsa): About 262 cal, 25 g pro, 24 g car, 6 g fat, 20% cal from fat, 41 mg cholesterol, 390 mg sod, 4 g fiber. Per serving (Corn Salsa): About 113 cal, 3 g pro, 27 g car, 1 g fat, 6% cal from fat, 0 mg cholesterol, 313 mg sod, 5 g fiber.

Busted by Gail Shermeyer <>

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Contributor: Low-Fat Meals, Woman's Day, 4/96

Yield: 4 servings

Preparation Time: 0:00

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