On the eve of our official end of summer vacation a very summery meal was in order. Although kids don't enter the building for a few weeks still our work lives are in full gear starting this week. Having returned from sunny, warm Eastern Washington with a load of wonderfully ripe peaches we were inspired to make some Peach Habanero Salsa.
For the past 10 years my family has spent one week renting a house in the Lake Chelan area on the Columbia River. This week involves many traditions that have evolved over the years including long days on the boat spent wake boarding & water skiing, great meals and G's yearly peach stop. About 6 years ago on our way out of town we came across this roadside fruit stand on a local farmers orchard that has boxes of peaches set out in a variety of quantities with prices listed utilizing the honor system. G loves the idea of supporting a local farmer who trusts the average Joe to be honest. Just that has made G a yearly loyal customer.
So with these peaches that were in need of a purpose after being home a few days we decided salsa would become their fate. And we hadn't made fish tacos as of yet this summer so it kind of all just came together like that.
We also happened to have a pineapple that needed to be put to use so I decided to combine it into a peach- habanero-pinapple salsa. I chopped the pineapple. G meticulously attempted to cut the peaches to the same size to make a consistent salsa. We finished the salsa.
I went & picked up some fish. We typically use halibut, cod or tilapia but they had a Pacific firm white fish called "Swai" that we'd never tried on special so we went with it. I rubbed it with some olive oil, salt, pepper, cumin & powdered chipotle. While it cooked on the grill I started the chipotle slaw.
We had some of G's smoky ceasar dressing hanging out in the fridge still so I added a few tablespoons of that to a half cup each of non-fat plain Greek yogurt and Mexican crema,
a bit of salt & pepper and the mixed that with a bag of packaged cabbage made for slaw.
We opened a bottle of Mirth Chardonnay made by Corvidae Winery, one of our "fav" Washington Chardonnays to have with our fish tacos.
The fish was great grilled with a bit of smoky flavor from the cumin & chipotle powder that complimented the slaw. The peach salsa added the hint of sweet and acid to balance out the whole taco. It really was the perfect tastes of summer all together.
Recipes:Peach-pineapple habanero salsa
4 seeded, peeled & diced peaches
1 cup diced pineapple
1/2 diced habanero (no seeds)
1 diced Serrano chile
1 cup diced red onion
1/2 cup chopped cilantro
1 Tablespoon apple cider vinegar
Salt & pepper
Mix all ingredients in a bowl. Refridgerate until ready to serve
3 tablespoons prepared spicy ceasar dressing
1/2 C non-fat plain Greek yogurt
1/2 C Mexican crema
Salt & Pepper
1 small bag prepared slaw mixture
Mix dressing ingredients. Add slaw to dressing. Refrigerate until ready to serve.
1 lb. Firm white fish (cod, halibut & tilapia work well)
2 Tblspn. Olive Oil
1 Tblspn. Cumin
1 Tblspn. Chipotle powder
Salt & pepper
Soft corn tortillas
Rub fish with olive oil & spices. Cook fish on grill until cooked through. Heat tortillas on grill. Break fish into bite size pieces. Fill tortillas with fish, slaw & peach salsa.