4 servings (serving size: 2 tacos)

Sea bass is abundant in California coastal waters, but any firm white fish such as halibut, grouper, or snapper will work.

How to Make It

Step 1

Prepare peach salsa: Combine first 8 ingredients in a bowl; toss gently.

Step 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.

Step 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.

Ratings & Reviews

ChefAmandaLynn's Review

August 01, 2013
Don't know what recipe the other reviewer made but this was a HUGE hit in my house. Made a quadruple batch of salsa and enjoy! http://www.dishoverdinner.com/2013/07/grilled-sea-bass-tacos-with-fresh-peach.html

heidimotsch's Review

April 15, 2010
There are too many great fish taco recipes out there to waste time trying to make this one better. The fish was bland, the dry cabbage an odd and messy topping, and the peach salsa way too strong on cilantro. The salsa itself has some potential, but the rest of it should be scrapped.