John Demers' Grilled Snapper Tacos With Muscat Canelli Peach Salsa | Emerils.com

Ingredients

• FOR THE FISH:
• 1 pound skinless Gulf red snapper fillets
• 1/4 cup fresh lime juice
• 1 tablespoon minced fresh cilantro
• 1 teaspoon minced garlic
• 1 teaspoon chopped seeded serrano pepper
• Salt and black pepper
• 8 corn or flour tortillas, warmed
• 2 cups shredded green cabbage
• Additional minced cilantro for garnish
• PEACH SALSA:
• 2 cups chopped peeled peaches
• 1 cup chopped tomato
• 1 cup diced red oniond
• 1/4 cup freshly lime juice, divided
• 3 tablespoons minced fresh cilantro
• 2 tablespoons minced green onions
• 3 tablespoons Llano Estacado muscat canelli wine
• 1 teaspoon honey
• 1/4 teaspoon salt