Fish tacos, a Baja original Salsa and slaw bring zesty flavor to these rockfish wraps WITH JOHN ASH IN THE KITCHEN F ish tacos, which trace their origin to Baja California, are wildly popular in the United States these days. In this recipe, the cabbage slaw and citrus salsa can be made ahead of time and the fish grilled at the last moment. Any firm- fleshed white fish, such as halibut, sablefish or tilapia can be used in place of the rockfish.
Grilled rockfish tacos with citrus salsa and cabbage slaw SErves 4 Cabbage Slaw
1 tablespoon fresh lime juice Kosher salt and freshly ground black pepper
Four 4-ounce rockfish fillets Eight 6-inch corn tortillas
2 cups finely shredded green cabbage 1/2 cup thinly sliced red bell pepper 1/3 cup thinly sliced red onion 2 tablespoons finely sliced mint leaves 2 tablespoons olive oil 1 tablespoon seasoned rice wine vinegar Kosher salt and freshly ground black pepper Citrus Salsa 2 small navel oranges, cut into segments 1 small lime, cut into segments 1 teaspoon chopped fresh cilantro 1/2 teaspoon seeded and minced serrano chile 1 teaspoons seasoned rice wine vinegar, or to taste 2 teaspoons olive oil Kosher salt and freshly ground pepper Cilantro Crema 1/2 cup Mexican crema, crème fraîche, or sour cream 1 tablespoon chopped fresh cilantro Fresh lime juice, to taste Kosher salt and freshly ground black pepper, to taste 1/3 cup olive oil 1 tablespoon ancho or New Mexico chile powder
To make the slaw, in a medium bowl, combine all the ingredients but the salt and pepper. Gently toss and then season with salt and pepper. Use now, or cover and refrigerate for up to 24 hours. To make the salsa, in a small bowl combine the citrus segments, cilantro, chile, vinegar and olive oil. Toss to combine. Season with salt and pepper. To make the crema, in a small bowl mix the crema and cilantro together. Season with lime juice, salt and pepper. Prepare a medium fire in a charcoal grill or preheat a gas grill to medium. In a small bowl, whisk the olive oil, chile powder and lime juice together. Season with salt and pepper. Brush the mixture liberally on the fillets, place the fillets on the grill and cook until cooked through and opaque. When the fish is done, heat the tortillas on the grill until warm. To serve, place a warm grilled tortillas on plates. Top with the slaw, a portion of the grilled fish, a heaping tablespoonful or two of the salsa and a spoonful of the crema.
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58 NorthBaybiz
May 2025
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