This week at the Fairmount Neighborhood Farmers Market, Sweetwater Farm had fresh corn and sacks of "salsa tomatoes", a bit bigger than cherry tomatoes but just as sweet. The diced tomatoes, along with kernels of quickly steamed corn, minced jalapeno pepper, and lime juice, made a delicious quick salsa to accompany fish tacos.
Fish Tacos with Fresh Corn and Tomato Salsa
for the salsa
1 ear corn
~2 cups chopped fresh tomatoes
1 jalapeno pepper
salt to taste
for the fish tacos
1/2 pound fillets of a sustainable fish such as Pacific black rockfish
Wondra or other fine flour
~1/4 tsp chipotle chili powder
2 Tbsp neutral oil such as canola
1. To prepare the salsa, shuck the ear of corn and steam it or boil it breifly until the kernels are just cooked but still have some crunch. I recommend sprinkling it with a few drips of water and microwaving for 2 minutes in a soup plate with a second one inverted on top. Coarsely chop the tomatoes. Seed and finely chop the jalapeno. When cool enough to handle, cut the kernels from the corn cob. Combine these in a bowl with juice from one lime and salt to taste.
2. To prepare the fish fillets, heat a large skillet over medium high heat. Sprinkle the filets on both sides with salt, chipotle chili powder, and Wondra to coat. Add the oil to the skillet, and when hot, add the filets. Cook the filets, flipping once, until they are browned a bit on the outside and springy, rather than squishy when you press them with your finger. Remove to a plate.
3. Assemble the tacos. Warm the tortillas on a dry skillet until they are slightly toasted on each side. Distribute the fish filets onto the tortillas. Top with salsa and sprinkle over some fresh cilantro if desired. Eat at once.