Pomegrante Fish Tacos

Servings: 4-5

Total time: 1 hour


For the Salsa:

  • 1 cup juicy gems pomegranate seeds
  • 1/4 cup of freshly-squeezed lime juice
  • Handful of fresh cilantro, finely chopped
  • 2 tablespoons of diced shallot
  • 1 small jalapeño chile, seeded and finely chopped
  • Sea salt or kosher salt, to taste

For the Fish:

  • 3 tablespoons of olive oil
  • Juice from 3 limes
  • Sea salt and freshly grated pepper, to taste
  • 1 pound of rock cod or tilapia

For Serving:

  • Warmed corn tortillas
  • Créme frîche
  • Cilantro leaves and lime quarters



1. In a small bowl, combine the pomegranate seeds, lime juice, cilantro, shallot, jalapeño, and salt Toss gently with a spoon and then let sit for 30 minutes.

2. Add the olive oil, lime juice, salt, and pepper to a medium bowl. Add the fish and toss to coat Let the fish hang out in the marinade for 15-20 minutes(no more).

3. Heat a large skillet over medium-high heat. Once it’s hot, pour off a little of the marinade into the skillet, then add the fish. Cook for 2-3 minutes per side, or until it’s tender and flaky.

4. Serve the fish on warm tortillas, topped with pomegranate salsa, a few dollops of créme frîche and cilantro leaves. Serve the quartered limes alongside the tacos.

Recipe from: http://www.turntablekitchen.com/recipes/fish-tacos-with-pomegranate-salsa-why-home-cooking-is-important/