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Fish Tacos with Pomegranate Salsa

We love Erin Scott and her brilliant and delicious blog, Yummy Supper. When we first heard about her new book, we absolutely had to get our hands on it. Erin graciously shares her delicious recipe for Fish Tacos Topped with Pomegranate Salsa with us, straight out of her book, "Yummy Supper." Not only is it super fresh and delicious, it is stunning to look at (it even graces the cover of the book). Check out the recipe below!

Otis, our gregarious middle-schooler, loves his independence. He feels totally at ease roaming our Berkeley neighborhood with his buddies. At the end of every week, the dudes ride their bikes all over town to celebrate "Bro Friday." After an epic ride, the guys are starving, and sometimes the hungry hoard ends up at our house. Thanks to their time spent at the Edible Schoolyard, the "bros" are excellent helpers in the kitchen: They gamely whip up corn tortillas from scratch, and Otis had the idea for pomegranate salsa. Gotta love teenage boys who scarf fish tacos and love to cook!

These tacos make a fantastic meal on their own, or they can serve as a delectable part of a bigger spread. Warm black beans (see page 260 to make your own), Quick-Pickled Onions (page 82), and a simple arugula salad with Citrus Garlic Dressing (page 267) make for quite a feast. Fish tacos are a good way to feed any crowd of friends, family, or middle-school dudes.

RECIPE: Fish Tacos Topped with Pomegranate Salsa

Serves 4

Ingredients

Salsa:

  • 11/4 cups fresh pomegranate seeds (from 1 big pomegranate)
  • 1/4 cup freshly squeezed lime juice
  • 2 tablespoons chopped fresh cilantro (include the stems, where much of the flavor resides)
  • 2 tablespoons diced shallot or red onion
  • 1 jalapeno chile pepper, finely chopped (optional)
  • Sea salt

Fish:

  • 3 tablespoons olive oil
  • Juice of 3 limes
  • Sea Salt
  • Freshly ground white pepper
  • 1 pound tender white fish, like rock cod or tilapia

For Serving:

  • 12 corn tortillas, warmed {GF folks: check your labels; or, to make your own corn tortillas from scratch, see page 177}
  • 1/2 cup creme fraiche (see page 266 for making your own)
  • 2 limes, quartered
  • Handful of fresh cilantro leaves

Directions

  1. For the salsa: Combine the pomegranate seeds, lime juice, cilantro, shallot or onion, jalapeno (if desired), and salt to your liking. Let the flavors mingle for at least a half hour before serving.
  2. Prep the fish: In a shallow bowl or baking dish, mix the olive oil, lime juice, a sprinkling of sea salt, and ground white pepper to taste. Give everything a stir and then add the fish fillets to the party. Let the fish marinate for 15 to 20 minutes only.
  3. Heat a large skillet over medium-high heat. (I don't add any oil to the pan when I cook the fish. I make sure my skillet is nice and hot, and a little bit of oil from the marinade clings to the fish, keeping it from sticking.) Cook the fish for 2 to 3 minutes per side, until tender and flaky.
  4. Serve the fish on warm corn tortillas, with the pomegranate salsa, a drizzle of creme fraiche, quartered limes, and a few cilantro leaves.

Tip: If you are a huge fan of pomegranates, you may want to consider doubling this salsa recipe.

Reprinted from Yummy Supper by Erin Scott. © 2014 by Erin Scott. By permission of Rodale Books. Available wherever books are sold.

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