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
- 1⁄2 cup basil pesto, store-bought, or see Basil Pesto (page 206) 125 mL
- 3 tbsp drained capers, minced 45 mL
- 3 tbsp red wine vinegar 45 mL
- 1⁄2 tsp each salt and black pepper 2 mL
- 1 lb haddock or cod fillets 500 g
- 1 tbsp canola oil 15 mL
- 4 hard taco shells or small flour tortillas
Instructions
- In a small bowl, stir together pesto, capers and vinegar; set aside. Sprinkle salt and pepper over haddock.
- 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.
- Divide fish among taco shells and top with salsa verde.
- Serves 4.
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