In a small bowl mix together the grapeseed oil, lime zest, cumin, salt and pepper. Place the fish in a shallow bowl or baker and pour over the marinade. Toss to coat. Cover with plastic wrap and place in the fridge until needed, up to 2 hours.
While the fish marinates make the tortillas.
In a medium bowl combine the masa, water, oil and salt. Mix together until a smooth dough forms. It should be wet enough that it doesn’t crumble when you roll it into a ball, but not so sticky that it sticks to your hands. Roll into a ball and cover tightly with plastic wrap. Let chill for an hour.
While the tortilla dough chills make the salsa. Combine everything in a small bowl and mix together. Taste for seasoning. Set aside until needed.
Once the dough has chilled, scoop into golf ball sized balls using an ice cream or portion scoop. Roll into smooth balls and place on a small sheet tray or plate. Cover with plastic or a damp towel so they don’t dry out.
Bring a medium nonstick skillet up to heat over medium high.
While the skillet heats up take a quart sized plastic bag and cut the top off, where it seals. Cut both sides as well, leaving the bottom still attached and intact. Place the cut bag onto a tortilla press.
Place 1 rolled ball onto the opened plastic bag and gently press down with the palm of your hand. Cover the top of the ball with the other side of the bag and close the tortilla press. Gently press down, open and spin the tortilla and press down again fully.
Carefully peel the plastic bag away from the tortilla. Place the tortilla into the hot skillet and cook for 1-2 minutes per side or until lightly charred and dark purple. Remove and keep warm in a clean dish towel. Continue with remaining balls.
Preheat grill to 400℉.
Once the grill is up to heat, lightly oil the grates. Place the fillets on the grill and cook 2-3 minutes per side, depending on the thickness, or until charred and cooked to your preferred doneness. Remove.
To serve place a few warm tortillas on a plate. Start with a few slices of avocado followed by 2-3 bite sized pieces of fish flaked from the larger filets. Finish with a scoop of peach salsa, a slice or two of jalapeño and a few cilantro leaves.
Recipe Courtesy of Megan Mitchell