Food Ventures
Makes 4 servings.
Preheat broiler, with rack set 4 to 6 inches from the heat source.
Line an 18- by 13-inch rimmed sheet pan with foil and spray with nonstick cooking spray.
4 skinless cod fillets (each about 6 oz.) or other mild, lean white fish, such as orange roughy, snapper, tilapia, tilefish or striped bass.
1 tablespoon olive oil
1 teaspoon chipotle chile powder
¼ teaspoon salt
1 cup diced fresh pineapple or thawed frozen diced pineapple, or substitute fresh diced mango
8 6-inch corn tortillas
1 cup diced cucumber
Place fish on prepared pan, spacing evenly. Lightly brush both sides of fish with oil, then sprinkle with chile powder and salt. Broil for 3 minutes. Open oven door and scatter pineapple around fish. Close door and broil for 1 to 3 minutes or until fish is opaque and flakes easily when tested with a fork. Flake fish into small pieces.
Fill tortillas with fish, broiled pineapple and cucumber. Serve with any of these suggested accompaniments as desired: fresh cilantro leaves, lime wedges, guacamole.
Ann's Article:
Quick and Easy Sheet Pan Meals
Ann Hattes travels far and wide in search of interesting food adventures.