Fish tacos with pear salsa with Éphémère Pear






• 1 berry basket of cherry tomatoes, diced

• 3 tbsp. red onion, minced

• 1/2 cup of fresh coriander, minced

• 1/3 cup of Bartlett pears, peeled and minced

• 1/3 cup of mango, minced

• Juice from half a lime

• 1 tsp. olive oil

• Salt and pepper



• 250ml of 14% sour cream

• 3 garlic cloves, minced

• Juice from half a lime

• 1 tbsp. Éphémère Pear

• 1/2 tsp. cumin

• Salt and pepper

• 2 tbsp. corn chips (Tostitos style), roughly chopped (to be added right before serving)



• 500g haddock or cod

• 1/2 cup of Éphémère Pear

• 1 small chili pepper, minced

• 1 green onion, minced

• Juice from half a lime

• Salt and pepper

• 8 soft tortillas, warm

• Coleslaw mix, no dressin

A participation of

Samuel Joubert



• In a bowl, mix the salsa ingredients. Place in refrigerator for about 20 minutes.

• In another bowl, mix all aïoli ingredients (except for corn chips). Place in refrigerator for about 20 minutes.

• Place the fish in an air-tight container and pour beer on top. Add the rest of the ingredients (except for the tortillas) and mix well. Cover the container and place in refrigerator for about 20 minutes.

• Warm a generous dash of olive oil over medium heat in a large pan. Remove the fish from the refrigerator and drain. Cook the fish for about 5 minutes or until cooked thoroughly. Add salt and pepper and split into medium sized pieces. Place in a bowl and set aside.

• Put everything together: spread about 2 tbsp. aïoli in the center of a tortilla. Place some fish in the center and add about 3 tbsp. fresh salsa. Garnish with a handful of coleslaw, the corn chips and fresh coriander

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