Fish tacos and summertime salsa Recipe

Name: Fish tacos and summertime salsa
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2 turbot fillets, about 225 g (½ lb.) each; 30 mL (2 tbsp.) garlic butter; 250 mL (1 cup) finely diced English cucumber; 250 mL (1 cup) finely diced green apple; 60 mL (¼ cup) finely diced orange pepper; 60 mL (¼ cup) finely diced red pepper; ½ red chili pepper, seeded and thinly sliced; 45 mL (3 tbsp.) lime juice (about 3 limes); 30 mL (2 tbsp.) chopped fresh cilantro; 2 mL (½ tsp.) salt; To taste, whole-wheat tortillas (18 cm/7 in.), warmed

Ingredients

2 turbot fillets, about 225 g (½ lb.) each
30 mL (2 tbsp.) garlic butter
250 mL (1 cup) finely diced English cucumber
250 mL (1 cup) finely diced green apple
60 mL (¼ cup) finely diced orange pepper
60 mL (¼ cup) finely diced red pepper
½ red chili pepper, seeded and thinly sliced
45 mL (3 tbsp.) lime juice (about 3 limes)
30 mL (2 tbsp.) chopped fresh cilantro
2 mL (½ tsp.) salt
To taste, whole-wheat tortillas (18 cm/7 in.), warmed

	PREP TIME 15m	COOK TIME 10m	TOTAL TIME 25m
YIELD 4 servings

Instructions

Preheat the oven to 180°C (350°F).
Place turbot fillets onto 2 sheets of aluminum foil and top each one with 15 mL (1 tbsp.) garlic butter.
Close foil into packets and bake for 10 minutes or until flesh flakes easily with a fork.
In bowl, combine the cucumber, apple, pepper, onion, chili pepper, lime juice, cilantro, and salt.
Let sit for 5 minutes.
Halve each fish fillet lengthwise.
Place a fillet-half on one side of each tortilla, top with salsa, and fold tortilla over top.