Grilled-Sea Bass Tacos with Fresh-Peach Salsa

Ingredients

• Peach salsa:
• 3 cups coarsely chopped peeled peaches (about 6 small peaches)
• 1 cup diced red onion
• 1/4 cup fresh lemon juice
• 3 tablespoons minced fresh cilantro
• 2 tablespoons minced shallots
• 1 teaspoon chopped seeded serrano chile
• 1 teaspoon honey
• 1/4 teaspoon salt
• Grilled sea bass:
• 1 (1-pound) sea bass fillet (about 2 inches thick)
• Cooking spray
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• Tacos:
• 8 taco shells
• 2 cups shredded green cabbage or packaged coleslaw mix
• 1/2 cup minced fresh cilantro

Preparation

1. Prepare peach salsa: Combine first 8 ingredients in a bowl; toss gently.
2. Prepare grill. Place fish on grill rack coated with cooking spray; grill 6 minutes on each side or until fish flakes easily when tested with a fork. Sprinkle fish with 1/4 teaspoon salt and pepper.
3. Prepare tacos: Warm the taco shells according to package directions. Cut the fish into 8 pieces, and place 1 piece of fish in each taco shell. Top each taco with 1/4 cup peach salsa, 1/4 cup shredded cabbage, and 1 tablespoon cilantro.