Fish Tacos with Pico.

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Serves: 4
Time: 30-35 minutes

Ingredients:

1 1/2 lbs white fish

2 jalapenos, roughly chopped (seeded if you prefer less spice)

1/3 cup neutral oil, such as grapeseed or canola

2 garlic cloves, peeled

1 large bunch of cilantro, roughly chopped

1 pint cherry tomatoes, halved or quartered

1/4 white onion, diced

3 limes

Kosher salt

12 flour or corn tortillas, warmed

Instructions:

1. Preheat steam oven to 300° Convection Steam Mode. Place fish on the solid baking sheet and season all over with salt.

2. Using a small food processor, add jalapenos, 3/4 of the cilantro (the rest is for serving), oil, garlic cloves, and a pinch of salt. Blend on high speed until combined. Reserve 2 tablespoons of the pesto in a bowl and set aside. Pour the rest of the sauce evenly over the fish. Place the fish in the preheated steam oven on rack position 1 or 2. Roast for 10-15 minutes, or until fish is cooked through. Cooking time will depend on how thick your filets are.

3. Meanwhile, add tomatoes, onion, 1 teaspoon salt, and the juice of 1 lime in a medium bowl. Add the reserved pesto and toss to combine. Taste for seasoning, then set aside. When fish is done, remove from oven and gently flake apart into bite size chunks. Transfer to a serving plate and serve with remaining 2 limes cut into wedges, remaining cilantro, pico de gallo, and warmed tortillas.