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Salsa Verde Fish Tacos

Serve a quick coleslaw alongside.

Using pesto as the herb starter in this salsa verde (which is more of a sauce than a salsa) makes it an easy dish to come together. 

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Ingredients
  1. 1⁄2 cup basil pesto, store-bought, or see Basil Pesto (page 206) 125 mL
  2. 3 tbsp drained capers, minced 45 mL
  3. 3 tbsp red wine vinegar 45 mL
  4. 1⁄2 tsp each salt and black pepper 2 mL
  5. 1 lb haddock or cod fillets 500 g
  6. 1 tbsp canola oil 15 mL
  7. 4 hard taco shells or small flour tortillas
Instructions
  1. In a small bowl, stir together pesto, capers and vinegar; set aside. Sprinkle salt and pepper over haddock.
  2. In a large nonstick skillet, heat oil over medium-high heat. Add fish and cook for 4 minutes, then turn gently and cook another 4 minutes or until fish flakes when tested.
  3. Divide fish among taco shells and top with salsa verde.
  4. Serves 4.
The Best of Bridge https://www.bestofbridge.com/

This recipe is available in the book Best of Bridge 5-Ingredient Cooking.