Fresh Fish Tacos With Fresh Tomato Salsa

Serves 4

Ingredients:
4 large flour tortillas
1 pound grouper or red snapper, cut into 4 equal pieces
Shredded iceberg lettuce
Shredded Monterey Jack cheese

For the salsa:
5 medium vine-ripened tomatoes
1/2 teaspoon salt
5 green onions, minced
1 jalapeno pepper, seeded and minced
2 teaspoons minced cilantro
2 teaspoons balsamic vinegar
2 teaspoons olive oil
Salt and pepper to taste

Preparation:
*First, make the salsa. Core and dice the tomatoes into a medium bowl. Add the salt and let sit for 30 minutes; pour off accumulated tomato juices. Add green onions, jalapeno pepper, cilantro, vinegar and olive oil. Add fresh ground black pepper and a bit of salt if more is needed. Refrigerate at least 30 minutes before serving to allow flavors to meld.

* Makes 3 cups.

* Preheat oven to 350 degrees. Wrap the tortillas in foil and place in the oven for 10 minutes while you cook the fish. Beat the egg whites just to combine and place the seasoned bread crumbs on a sheet of waxed paper or a large plate. Salt and pepper the fish, and dip each piece in the egg whites and then bread crumbs to coat well on both sides.

* Heat the oil in a large nonstick skillet over medium-high heat until hot. Add the 4 pieces of fish and cook about 2 minutes per side until golden brown outside and opaque inside. (If crumbs are browning too fast, reduce heat to medium.) Remove fish from pan and drain. Cut fish into bite-size pieces and fill warm tortillas with the fish. Cover with lettuce, sprinkle over a little cheese and top with fresh salsa.