Grilled Fish Tacos w/ Fresh Peach Salsa

this recipe is just peachy-keen...

I visited my family in Huntington, WV this past weekend. I planned the trip in so that I could swim in my Papaul's pool one more time - he says this is the last time he'll be opening it but, we will see. Unfortunately, the weather didn't cooperate (it was cloudy and a little cold) but, that didn't stop me. I still got in. It was fun to reminisce about the things we did (as kids) in that pool. So, many memories! One thing we always did on those summer days was cookout. So, in keeping with tradition, my husband and I made a big meal with the help of our family.

The star of the meal was my fresh peach salsa. Peaches, tomatoes, peppers, onion, and more are chopped up, mixed together, and served. I served this salsa with both grilled fish and pork and some other taco fixings. While I don't eat pork, I was told the rub I made (same as the fish with the addition of onion powder) was delicious. So, try this with what you like, even a chip will do. Here's how to make it...

Ingredients - Serves 8-10
Peach Salsa
4 Peaches, peeled, pitted, & diced
4 Roma Tomatoes, diced
1 Red Bell Pepper, diced
1/2 Red Onion, fine diced
1 Jalapeno, seeded & fine diced
1 Chipotle in Adobo, chopped + 1 T sauce
1 Lime, juiced
1-2 tsp. Granulated Sugar

Grilled Fish & Fixings

1 T Smoked Paprika
1 T Chile Powder
1/2 T Ground Cumin
1/4 tsp. Cayenne Pepper
1 tsp. Kosher Salt
1/2 tsp. Black Pepper
6 Tilapia Fillets
Olive Oil
Corn/Flour Tortillas
Optional Fixings: Lime Wedges, Sour Cream, & Cilantro

Directions
Begin by making the salsa: Combine the peaches, tomatoes, red pepper, onion, jalapeno, chipotle, adobo sauce, lime juice, and sugar in a large bowl. Toss everything together and taste. As needed, adjust the sugar. Cover and refrigerate at least 3 hours.

Prepare the fish: In a small bowl combine the spices, salt, and pepper. Place the fish on a tray and drizzle with a little olive oil. Sprinkle the spice rub on both sides and rub to coat the fish well. Set aside for 10 minutes.

Grill the fish: Meanwhile, heat the grill to med-high. Then add the fish and cook until opaque all the way through, 4-5 minutes per side. Remove to a plate, cool a bit, then cut into pieces. Grill the tortillas, if desired.

Assemble the tacos: On a tortilla place a few pieces of fish, 2-3 T peach salsa, sour cream, and cilantro, if desired. Serve with a lime wedge and your favorite Mexican sides. Enjoy!

Asparagus Sandwiches with Smokey Chipotle Sauce

an asparagus sandwich that will please even a meat-eater

 Steven and I had dinner at our friend's Chris and Karrie's house a while back and they served us these yummy sandwiches. The tangy sauce pairs so well with the fresh asparagus. And, the ciabatta roll provides the crunch that this sandwich definitely needs.

I recently asked Karrie for this recipe as I was thinking about this post. I just couldn't think of anything better for a main course. Little did I know, the recipe is from Food & Wine. Karrie sent me the direct link for their version and you can view that here. I've made the dressing almost exactly the same, but prepared my asparagus in a different fashion and topped only with Pecorino Romano cheese.

Recipe - Serves 4
Sauce
1/4C Ketchup
1/4C Mayo
2T Sherry Vinegar
2T Dijon Mustard
1 Clove Garlic, minced
1-2 Chipotle Chiles in Adobo Sauce, depending on heat level

Sandwiches
2lbs. Asparagus, washed and trimmed
Extra Virgin Olive Oil, for drizzling
Salt & Pepper
4 Ciabatta Rolls, approx. 7 in. long
1/4C Pecorino Romano Cheese

Directions
Preheat the oven to 375 degrees. Begin by making the smokey chipotle sauce. Combine the ketchup, mayo, vinegar, mustard, garlic, and chile(s) in a small blender or food processor. Blend everything until smooth and put into a small bowl. Set aside.

Next, put the washed and trimmed asparagus on a large sheet tray. Be sure they can lay in a single layer. Drizzle the asparagus with the olive oil and sprinkle with salt and pepper (approx. a teaspoon of each). Rub the oil, salt, and pepper all over the asparagus to be sure everything is coated well. Place the asparagus into the preheated oven and roast for 10 minutes, or until crisp tender and bright green.

After the asparagus roasts, turn the oven to broil and toast the ciabatta rolls.

Build the sandwiches: slather sauce on either side of the toasted ciabatta roll, top the bottom bun with asparagus and Pecorino Romano cheese, cover with the top, and slice in half.

I served our sandwiches with mac and cheese. It just felt like the appropriate side for such a hearty non-meat sandwich. Enjoy!