This firm white fillet stands up wonderfully to a variety of cooking methods. It’s incredibly versatile so feel free to get creative. My favorite thing to do is fresh fish tacos with Mexican slaw. Let’s get chopping!
Chilipepper rockfish tacos & Mexican slaw
Before you cook the fish, assemble your Mexican slaw so that it can settle into a groove with the dressing while you prepare the rest.
Chop up that onion, sautee it in a small pot with those 2 cloves of garlic. After a few minutes, add the rinsed black beans and let them cook on low. Several dashes of tapatío would not be remiss here.
Fire up the broiler and crack open a Mexican beer while it gets going. Lightly oil a baking sheet and lay your beautiful rockfish fillets down on it. Sprinkle fillets with salt & pepper & broil until lightly browned for 5 to 8 minutes, until the fillets are white and firm (but don’t overcook!)
While your fish are cooking, mix up your fish taco sauce: combine your yogurt, mayo, lemon/lime juice, cumin and stir until smooth.
Heat your corn tortillas on your stove top, or as you like, top with some black beans, your gorgeous fish, that nice sauce, a bit of slaw, guacamole and there you have it! Damn fine fish tacos. Cheers!