Categories: Game meat- fish

Ingredients

• 2 peaches, peeled, cubed
• 1 avocado, peeled, cubed
• 1/2 onion, finely chopped
• Juice of 1 lime, wedges for garnish
• chopped fresh cilantro
• Salt and pepper
• Canola oil
• 1 to 1 1/2 lb. bream fillets
• 1 Tbsp. red pepper
• 8 corn tortillas
• 2 cups finely shredded lettuce or cabbage

Directions

1. Mix peaches, avocado, onion and lime juice in bowl. Season with cilantro, salt and pepper, to taste.
2. Heat outdoor grill or stovetop grill. Drizzle light coating of oil over fish and rub on red pepper. Cook, fish, undisturbed, 3 minutes. Carefully flip with spatula and cook another 3 minutes; remove.
3. Warm tortillas on grill 1-2 minutes or wrap in damp paper towels and microwave until warm. Break fish into chunks and divide among warm tortillas. Top with lettuce or cabbage and peach-avocado salsa. Serve with lime wedges.

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