Yield: 6 servings.

1⁄4 cup vegetable oil
1⁄4 cup lime juice
1 tsp. garlic, minced
1 tsp. cumin, ground
1⁄2 tsp. salt
1⁄2 tsp. cayenne pepper, ground
6 4-oz. fish fillets, fresh or frozen, thawed
2⁄3 cup USA pears, cored, cut into 1⁄4” cubes
1⁄2 cup mango, peeled, pitted, cut into 1⁄4” cubes
1⁄2 cup red grapes, sliced
1 Tbsp. red onion, minced
1 Tbsp. jalapeno pepper, seeded, minced
1 Tbsp. cilantro, chopped
1⁄2 tsp. salt
12 6-inch flour tortillas

Preheat oven to 350°F. whisk oil, lime juice, garlic, cumin, salt and cayenne pepper in small bowl; set aside.

Place fish in single layer in 13"x 9"x 2" baking pan. Pour oil and lime juice mixture over fish and refrigerate 30 minutes.

Bake 20-25 minutes, until fish is opaque and flakes with a fork.

Mix pear, mango, grapes, onion, jalapeno, cilantro and salt in small bowl. Serve fish and salsa on warm tortillas.

Pear Bureau Northwest