I was lucky to recently receive a copy of The Sobo Cookbook from Random House, with recipes from the popular restaurant located on the west side of Vancouver Island in Tofino. It’s a really beautiful book, filled with photos depicting life on the west coast and recipes shaped by the influence of life on the Pacific and chef/author Lisa Ahier’s Texas roots.
The cookb0ok seemed like a good enough excuse for me to get into the kitchen and, with Julia visiting from Vancouver, we decided to make the Killer Fish Tacos with Fresh Fruit Salsa recipe and take it to Beacon Hill Park for a little al fresco dinner.
A bottle of Sea Cider Pippins to cut the chipotle heat of the tacos and the few remaining hours of lovely sun were a perfect way to spend the evening.
Killer Fish Tacos with Fresh Fruit Salsa
Fresh Fruit Salsa (see below)
1 lb wild salmon, boneless and skinless
1 lb halibut, boneless and skinless
1 Tbsp salt
½ cup olive oil
1 cup small-diced red onion (about 1 onion)
½ cup puréed canned chipotle chilies in adobo sauce
16 crispy hard taco shells (we used soft tortillas)
- Prepare the fresh fruit salsa.
- Cut the salmon and halibut into 1-inch cubes and season with the salt.3.
- Heat the oil in a large frying pan over medium-high heat. Add the onion and sauté for 1minute. Add the fish and fry for about 3 minutes, until just cooked. Add the chipotlechilies and sauté for 2 to 3 more minutes. Remove from the heat.
- Fill the taco shells halfway with the fish mixture, then top with the salsa.
- Serve immediately, two tacos per person.
- Fresh Fruit Salsa
This salsa should reflect the season, — buy what’s fresh! Makes 5- 6 Cups.
4 kiwi fruits, diced small
½ pineapple, diced small
1 mango, diced small
1 small papaya, diced small
2 avocados, diced small
½ cup chopped fresh cilantro
Combine all the ingredients and refrigerate until ready to use. This salsa will stand up for about24 hours, after which time the fruit begins to break down.
The fruit in this salsa should be diced smaller than for a fruit salad, but not sosmall that the fruit turns to mush. It should amount to 5 – 6 cups all together. If you intend to prepare the salsa in advance, don’t add the avocado until immediately before serving as avocado. turns brown quickly.
Copyright © 2014 by Lisa Ahier & Andrew Morrison. Photography in Sobo Cookbook © 2014 by Jeremy Koreski. All rights reserved.