Pomegranate Molasses Tilapia Tacos With Kielbasa Fennel Salsa

• For the fish:
• 2 tilapia filets
• 2 teaspoons pomegranate molasses
• Dash olive oil
• 1/8 teaspoon sea salt
• For the salsa:
• 1/2 bulb of fresh, thinly sliced and roughly chopped fennel
• 3-4 i nches of kielbasa
• 1/2 red bell pepper
• 1 chopped red onion
• 4 cloves of chopped garlic
• 1/2 a lemon
• Pinch of sea salt
• cooking oil

1. Clean and prepare the filets. Place them in a baking pan and sprinkle sea salt all around them. Spoon a teaspoon of pomegranate molasses down the middle of each filet and drizzle olive oil on each. Set aside to marinade.
2. Start preparing your ingredients for the salsa. Preheat oven at 400u0b0F/200u0b0C/Gas mark 6.
3. On medium heat, brown the onion and garlic on the stovetop in some cooking oil. Stir intermittently.
4. Add the fennel. Cook until soft then add the bell pepper and kielbasa. Sprinkle salt to taste. After 3-4 more minutes, remove from heat.
5. Lay the salsa abed the tilapia. The filets should be buried underneath the colourful spread. Squeeze the lemon on top the contents.
6. Place the pan into a fully heated oven and bake for 8-10 minutes. Remove when the tilapia is opaque. Do not overcook or fish will lose its tenderness and be rubbery.
7. Heat corn tortillas in a clean stovetop pan. Each side should have pleasing burn marks and some bubbling.
8. On each tortilla, break-up a fork full of tilapia and scoop some of the salsa and its juice. rnTop with goat chevre or greek yogurt and chopped cilantro. Dip in your favourite hot sauce.
9. Devour. Savour. Enjoy the complexities delicacies of flavour and be astonished by what you just made.

fish, tilapia filets, pomegranate molasses, olive oil, salt, salsa, fresh, nches, red bell pepper, red onion, garlic, lemon, salt, cooking oil

Taken from food52.com/recipes/32833-pomegranate-molasses-tilapia-tacos-with-kielbasa-fennel-salsa (may not work)