These rockfish tacos are perfect for a festive dinner at home with friends and family.
Over the past thirty four years of living in Southeast Alaska I’ve caught more rockfish then I care to remember. Most of the time it was done in the pouring rain, but every now and then the sun was shining. Many different types of rockfish are found in the waters around Elfin Cove and it’s versatility lends itself to many different dishes. It has always been a weekly staple at our dinner table, and finding new ways to prepare it is always a fun challenge.
Here is a recipe that was hard for me to write down since so much of my cooking is off the cuff. I’ve done my best to approximate the measurements, but I’ve always found that the best dishes come from tasting and testing as you go along.
Fiesta Rockfish Tacos
Notes
These tacos are essentially foolproof and can pretty much be made any way you want them. Like things a little spicier? Add more adobo or cayanne. You don't like fish? Crazy I know. Then try marinating chunks of pork tenderloin instead, which is great grilled.
Ingredients
For the Marinade:
- 1/8 cup lime juice
- 1/4 cup olive oil
- A large hand full cilantro
- 1 Tbsp adobe sauce
- 1 garlic clove, crushed
- Salt and pepper
For Chipotle Sauce:
- 1/2 cup sour cream
- 1 tablespoon adobe sauce (from a can of chipotle peppers)
- Salt and pepper
For Cilantro Sauce:
- 1/2 cup sour cream
- A hand full of cilantro
- One green onion
- Salt and pepper
For Slaw:
- 4 cups green cabbage, thinly sliced
- 1/2 cup red onion, thinly sliced
- 3 Tbsp cilantro, chopped
Instructions
For the Fish:
- Cut about 2 lbs. of rockfish into 2 inch by 1 inch chunks.
- Combine all the ingredients for the marinade in a blender and blend until smooth.
- Marinate the fish for at least one hour.
- After the fish has marinated, use a grill plate and cook on the grill.
- Be very gentle as the fish can fall apart easily.
For the Sauces:
- For each of the sauces combine the ingredients in a blender until smooth.
For the Slaw:
- Slice the cabbage and onions very thinly.
- Toss them in a bowl with the minced cilantro and a pinch of salt.
Combine and eat:
- These tacos are best with either homemade corn tortillas, or the uncooked prepackaged flour tortillas you can get at the store and cook at home.
- Serve with sliced avocados, lime wedges, and your favorite spicy salsa.
Steven Hemenway holding a yelloweye rockfish.
We are both born and raised in Alaska, land of the midnight sun and fishing at 2am. We love to find new ways to use fresh ingredients or put a modern spin on an old Alaskan classic. We hope you will enjoy tasting Alaska.