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This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.
Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.
¼ cup olive oil
1 pound firm white fish fillets, such as cod, catfish or tilapia
flour for dusting fish
½ teaspoon ground cumin
½ teaspoon salt, divided
¼ teaspoon freshly ground black pepper
2 pints strawberries, hulled and chopped into small pieces
1 tablespoon seeded, minced green jalapeno chile (about 1 medium)
1 tablespoon fresh lemon juice
2 cups chopped Napa cabbage
8 small (6") corn tortillas or taco shells
Chopped fresh chives for garnish
In a sauté pan, begin heating the olive oil. Heat oil in a sauté pan. Dust the fish portions with flour seasoned with cumin, ¼ teaspoon salt and 1/8 teaspoon pepper. Sauté fish in oil until golden brown.
In a bowl, combine strawberries, jalapeno, lemon juice¼ teaspoon salt and 1/8 teaspoon pepper; stir. The finished salsa may be chunky; it doesn’t have to be liquid or smooth.
Flake fish into big pieces. Divide fish, strawberry salsa and cabbage evenly among tortillas or taco shells. Sprinkle chives over top, and serve immediately.
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