How To Make Fish Tacos with Preserved Grapefruit Salsa 

Ingredients: 1 medium red grapefruit, 1 ripe avocado, diced, 1 small shallot, minced, 2 tablespoons chopped fresh cilantro, 1 tablespoon preserved grapefruit paste, 2 tablespoons grapeseed

or canola oil divided, 1 pound mild fish fillets, such as cod, halibut or rockfish, ¼ teaspoon kosher salt, ¼ teaspoon ground pepper, ½ cup shredded cabbage, 8 6-inch corn tortillas, warmed. Peel the

grapefruit and cut out the white pith with a sharp knife. Separate the grapefruit segments from their membranes by cutting them over a medium-sized dish; dispose of the membranes and any

seeds. Add the preserved grapefruit paste, avocado, shallot, cilantro, and 1 tablespoon of oil; toss to mix. A big cast-iron skillet should be heated to high heat. Heat the remaining 1 tablespoon

of oil until it shimmers. Sprinkle salt and pepper on the fish's two sides. Add to the pan and cook for 2 to 3 minutes on each side,

depending on thickness, or until lightly browned and beginning to flake. Use tortillas to serve the fish, salsa, and cabbage.

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