INGREDIENTS
2 medium tomatoes, cut into wedges
1/2 large onion, cut into wedges
1/4 cup olive oil
1/4 tsp. salt
1/2 cup packed cilantro leaves
1 to 2 tsp. chipotle pepper in adobo sauce
1 lb. fresh sea bass or any white fish
1 TBSP. olive oil or vegetable oil
1 tsp. ground cumin or chili powder
1/2 tsp. salt
1/4 tsp. black pepper
8 flour or corn tortillas
1/4 cup sour cream
Radish slices or snipped cilantro
DIRECTIONS
Roasted Tomato Salsa
Preheat oven to 450 degrees.
Place tomatoes and onion in a shallow foil-lined baking pan.
Drizzle with 1 TBSP. of the oil.
Sprinkle with salt; toss to coat.
Roast 20 to 30 minutes or until browned. Cool slightly.
In a food processor, place roasted vegetables and cilantro.
Process until smooth, gradually adding remaining oil with motor running.
Add chipotle to taste.
Fish
Brush fillets with oil.
Season with cumin, salt and pepper.
Grill uncovered directly over medium heat for 4 to 6 minutes until fish flakes easily with fork, turning once.
Warm tortillas on grill rack for 30 seconds on each side or until grill marks appear.
Serve fish in tortillas with sour cream, Tomato Salsa, radish slices or cilantro.
Serves 4.
