Blueberry Salsa

• 1 Cup fresh Altar Cross Blueberries
• 1 Cup diced Tomato
• ½ diced Yellow Pepper
• 1/4 Cup diced Red Onion or Spring Onions
• 2 Tbs Lemon Juice (this is about half a lemon’s worth of Juice)
• 2 Tbs of chopped fresh Cilantro, Mint, or Dill
• 1 Tbs Burny Wild’s Adventure Sauce or similar hot sauce (Avoid using a vinegary sauce)
• 1/tsp Salt

Procedure
1) Place half of the berries in a bowl and mash them thoroughly
2) Add remaining ingredients and mix together well
3) This recipe tastes better after resting for at least an hour, so if you have the patience make it
earlier in the day and let it ride in the fridge until needed for service
4) Mix well before serving

Seared Fish Tacos or Tostadas

• Boneless fish fillets or your choice, skin on or off is up to you. Check out Local’s Seafood today.
• Tajin seasoning
• Ground Cumin
• Neutral flavored vegetable oil
• Tortillas or Tostadas of you choice

Procedure
1) Preheat a steal, cast iron or nonstick pan to medium high, oiling it likely like you might for
pancakes
2) Turn on the exhaust fan over your stove
3) Pat fish dry with clean towel or fresh paper towel, making sure it’s pretty dry
4) Sprinkle fish thoroughly on top side with Tajin
5) Repeat with the cumin
6) Flip the fish and repeat steps 2 and 3
7) When the pan is good and hot place the fish on the hot iron and let it sit still
8) It’ll start to smoke, and sear. Resist your temptation to slide it around in the pan. Patience.
9) When the fish is cooked about halfway through, flip it over with a sturdy spatula
10) Allow the second side to develop a good sear and remove the fish from the pan when it is
cooked through to your liking.
11) Place fish on a place, let it rest a few minutes, then chunk or flake it with a fork into taco worthy
pieces
12) Serve as tacos in folded tortillas or atop crispy tostadas topped with blueberry salsa
Pro-tip: placing the fish on a paper towel and letting it rest for an hour or two uncovered in the fridge
with help to insure it is dry. This will improve your sear. This recipe will typically not work well with
previously frozen, or any water added fish. Those products tend to lose a lot of water during cooking
and won’t develop a good sear.