Entrée, Gluten Free, Summer



Hugh is trying to take over my hobby. I do food, he does pictures. It works. But last week he bought a special grilling book and now has been experimenting on his own. Seeing that I don’t do meat, he can take ownership of that. I don’t come from a lineage of cooks, so the fact that it’s ‘my thing,’ leaves me flattered with the responsibility. If I had the slighest clue about photography, I would start a battle to retaliate against his hobby burglary.

Hugh made some great grilled peppers the other night, which led to inspiration for a good sauce. That is what makes these tacos different- this tasty sauce. It is a tad spicy, has hints of creaminess from the yogurt, and freshness from the loads of cilantro. I put leftovers on my eggs this morning, and it’s thick enough to spread on a sandwich.


We went to a great fish place down by the harbor to get the freshest fish. I checked here to see what white fish is safe and sustainable for our area. The website is full of information and will definitely make you think twice before you just grab for what you see in restaurants. It does not cost more to get what is sustainable. Organics is a whole different market than sustainable seafood; the challenge is finding a place where you can buy specific fish. Once your fish is covered in this tasty sauce, it doesn’t make a whole lot of difference what it is anyways.


  • 12 oz. White Seabass (use what is fresh/local for you)
  • 1 Lime, Zest and Juice
  • salt and pepper or lemon pepper
  • 2 Red Bell Peppers
  • 3 Cups Green Cabbage, Finely Sliced
  • 1 Firm Peach, Cut into 8 Slices
  • corn tortillas

/ poblano cilantro sauce /

  • 1 ½ Cups Cilantro, plus more for garnish
  • 2 Cloves Garlic
  • 1 Lime, Zest and Juice (add another if it’s not juicy)
  • ½ Cup Whole Greek Yogurt
  • 1 tbsp. Olive Oil
  • ½ Cup Toasted Pistachios
  • 2 Roasted Poblano Chiles, seeds removed
  • 1/2 tsp. each Garlic Salt and Pepper, to taste

Heat your grill to medium/high

Salt and pepper both sides of the fish. Rub the zest and juice into the fish, and put in a bowl to marinate.

Lightly oil the bell peppers and poblano chiles, put them on the grill and char on all sides. About 8-10 minutes. Remove peppers and chiles and put them in a plastic bag to steam. Let them sit about 10 minutes in the bag. Remove the stem and seeds, and then peel off the skins when they're cool to the touch. They do not need to be perfect, a little black adds some smokiness. Chop the peppers up and set aside. The poblanos are for your sauce. 

Put the cilantro, garlic, lime, yogurt, olive oil, pistachios and poblanos in a blender or food processor. Fully combine. Taste for salt and pepper.

Grill the fish (on extra clean grill grates to keep from sticking). Put the peaches on the grill, cut side down. Close the lid and grill for about 6 minutes. Flip the fish and peaches and grill another 4 minutes (time will vary depending on thickness of the fish). Warm the tortillas on the grill or stovetop.


Assemble your tacos. Tortilla, sauce, fish, roasted peppers, two grilled peach slices and a generous amount of cilantro.

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