Fish Tacos-014

Gifted, once again, with a glorious treasure chest of fresh ingredients, I dove into the simple complexity of this dish.

An oxymoron, yes. Simple – yet complex.

Freshly caught rockfish flash frozen from fishing in Santa Barbara met my hands very recently, along with the giftor’s suggested preparation.
As the giftee, I happily sopped up the suggestion (for the most part ~ you know me and recipes) and fabricated these Fabulous Fish Tacos.

…and more than just the fish met my hands the same day. Fresh tomatoes from the garden.

We are blessed. We are blessed, indeed.

Thank you Cindy. Thank you Laurie.

Fabulous Fish Tacos

1 1/2 lbs. fresh rockfish or sea bass

1/4 cup extra virgin olive oil
1/4 cup freshly squeezed orange juice
juice of 1 lime
1 small garlic clove, peeled and pressed
1/2 tsp. sea salt
1 tsp. cumin seeds
1 tsp. chili powder (or 1/2 tsp. chipotle powder + 1 tsp. dried oregano)
2 Tbs. fresh cilantro, chopped

Fish Tacos-008

Fresh Tomato Salsa:
1 large fresh garden tomato, chopped 
1 Tbs. extra vigin olive oil
1/2 tsp. garlic salt
2 tsp. fresh cilantro, chopped

Taco Shells:
miniature corn tortillas
thinly sliced and peeled jicama
thinly sliced and peeled kohlrabi
butter lettuce leaves

sliced avocado or guac
fresh cilantro
shredded red cabbage
Cotija cheese (or feta)
Florida Sunshine Salt

Combine the oil, orange juice, lime juice, seasonings, and cilantro and marinate the fish for 30 minutes or so. 
Preheat the grill. Wrap the fish in foil and grill on medium heat for 15-20 minutes – until cooked through.
Meanwhile, assemble the Fresh Tomato Salsa by combining all ingredients.
Once the fish is done, remove any bones and break apart gently with a fork or knife.
To assemble the tacos, select an appropriate “shell” and stuff with the fabulous fish. Top with garnishings of choice.

Now as you savor the simple complexity of fresh flavors, imagine yourself on the beach, basking in the joy of all life has to offer.

Leave a Reply