Name: Cilantro Pesto Whitefish Tacos with Roasted Zucchini Corn Salsa
Ingredients: White fish fillets (fresh or frozen, thawed); Red Robin Seasoning (or your favorite seasoning/salt mix) & fresh ground pepper; Cilantro Almond Pesto (recipe here); Chopped almonds; Shredded cheese; 1 Tablespoons olive oil; 2 – 4 cloves garlic, chopped; 1 1/4 cups chopped fresh zucchini; 3/4 cup chopped onion; 2 small sweet peppers, cored & chopped; 1 – 2 jalapeno peppers, cored & chopped; 1/4 – 1/2 teaspoon salt; 3/4 – 1 cup fresh garden cherry tomato or other small tomato, halved or quartered; 3/4 cup cooked corn (or frozen, thawed); 1/4 teaspoon cumin; Several cilantro leaves; Corn or flour tortillas; Shredded cheese, if desired; Fresh cilantro leaves

Ingredients

Scale

For the fish:

White fish fillets (fresh or frozen, thawed)
Red Robin Seasoning (or your favorite seasoning/salt mix) & fresh ground pepper
Cilantro Almond Pesto (recipe here)
Chopped almonds
Shredded cheese

For the salsa:

1 Tablespoons olive oil
2 – 4 cloves garlic, chopped
1 1/4 cups chopped fresh zucchini
3/4 cup chopped onion
2 small sweet peppers, cored & chopped
1 – 2 jalapeno peppers, cored & chopped
1/4 – 1/2 teaspoon salt
3/4 – 1 cup fresh garden cherry tomato or other small tomato, halved or quartered
3/4 cup cooked corn (or frozen, thawed)
1/4 teaspoon cumin
Several cilantro leaves

For the tacos:

Corn or flour tortillas
Shredded cheese, if desired
Fresh cilantro leaves

Instructions

Preheat the oven to 400 F. Spray a large and a small baking sheet with cooking spray.
To make the roasted zucchini and corn salsa:
In a small bowl, mix the olive oil with the garlic. Set aside while you prep the other ingredients. Let the garlic bathe in the oil for at least 15 minutes to let the garlic infuse into the oil.
In a medium mixing bowl, toss together the zucchini, onion, peppers and salt. Pour the garlic oil over top and stir to mix. Pour the zucchini mixture out onto the prepared baking sheet and put in the oven for 10 minutes. Remove from the oven and stir, then roast for 10 minutes longer or until the zucchini is nice and tender. Pour the tomatoes onto the pan, stir gently, and roast another 5 minutes or so.
Pour the roasted veggies back into the bowl and toss with the corn, cumin, and cilantro. Add salt to taste.
To make the fish: Sprinkle the fish on both sides with Red Robin Seasoning and fresh ground pepper. Rub cilantro almond pesto on both sides. Set in baking dish and sprinkle with some chopped almonds and shredded Italian or Mexican cheese. Bake at 400 F. for 5 – 15 minutes (depending on the thickness of the fish) or just until the fish flakes when pierced with a fork.
To make the tacos, warm the tortillas in a tortilla warmer, in the microwave or in a skillet brushed with a little cooking oil. (If using corn tortillas, use 2 tortillas per taco.) Add fish down the center with some of the roasted tomatoes, then top with the roasted zucchini salsa, cheese and cilantro. Enjoy!

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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