Delicious and healthy, this summer dish is sure to please a crowd.

Recipe reprinted with permission from Gena Knox. To learn more about cooking with fresh peaches, visit



1 teaspoon cumin

1 teaspoon brown sugar

1 teaspoon ground coriander

2 teaspoons olive oil

680 g fresh salmon, halibut, catfish, or your favourite fish

Corn tortillas

Lime wedges


Salsa Ingredients

1½ cups diced fresh peaches

1 firm, but ripe avocado, diced

¼ cup thinly sliced red onion

2 tablespoons chopped fresh cilantro

½ small jalapeño, minced

Juice of 1 lime, about 3 tablespoons


Set EGG for direct cooking at 204°C/400°F.

In a small bowl, combine cumin, sugar, and coriander. Brush fish with olive oil and sprinkle with spice mixture. Grill fish on oiled cooking grid for 3-5 minutes per side until cooked to your liking. Char tortillas on cooking grid, about 10 seconds on each side.

Serve tacos with fresh salsa and desired toppings – cheese .. etc.

Makes 4 servings


Salsa Instructions

Combine salsa ingredients in a medium bowl and refrigerate until ready to use.