Recipes in this article adapted from "The Gardener and The Grill" by Karen Adler and Judith Fertig, available at nhandg.com/shopping.
Photo Courtesy Running Press
Fish tacos don’t get any better than this. Mix up the Red Hot Blackened Seasoning below for this recipe and the Blackened Fish Po' Boy recipe, then use the leftovers to spice up sauces, vinaigrettes, soups, vegetables and meats. When grilling fish, grill the “flesh” or cut side first. Then flip the fish and finish on the skin side, which holds together better on the grill.
Baja Fish Tacos Recipe
1 large head Napa cabbage, cut in half lengthwise
Vegetable oil, for brushing
1 1/2 pounds mild white fish fillets with skin on one side
1/4 cup Red Hot Blackened Seasoning (recipe below)
1 cup assorted baby greens
8 green onions, chopped (white and green parts)
1/4 cup tarragon vinegar
1/4 cup sour cream
1/2 cup freshly squeezed lemon juice
1/2 teaspoon fine kosher or sea salt
8 flour tortillas, for serving
1 1/2 cups salsa of your choice and 8 lemon wedges, for serving
1. Prepare a hot fire in grill. Brush cut sides of Napa cabbage with oil. Coat fish fillets with Red Hot Blackened Seasoning.
2. Grill cabbage, cut side down, directly over fire for 2 to 3 minutes or until cabbage has grill marks. Remove from grill.
3. Grill fish directly over fire, flesh side down first, 4 to 5 minutes per side or 10 minutes per inch of thickness. Flip once halfway through grilling to grill skin side.
4. To make a slaw, thinly slice grilled cabbage and place in a large bowl. Stir in greens and green onions.
5. To make dressing, combine vinegar, sour cream, lemon juice and salt.
6. Pour dressing over cabbage mixture and toss to blend.
7. To assemble, place some fish on each tortilla, top with 1/3 cup slaw and roll up, soft taco-style. Serve with a lemon wedge and salsa. Serves 4.
Red Hot Blackened Seasoning
1/2 cup paprika (for a smoky flavor, use 1/8 to 1/4 cup smoked paprika)
3 tablespoons garlic salt
2 tablespoons granulated onion
1 tablespoon dried oregano
1 tablespoon dried basil
1 1/2 teaspoons dried thyme
1 1/2 tablespoons black pepper
1 1/2 tablespoons white pepper
1 tablespoon cayenne
1. Combine all ingredients in a glass jar with a tight-fitting lid. Shake to blend. Keeps for several months in the pantry. Makes about 1 1/4 cups.
Selecting safe and sustainable seafood can be a challenge. For sustainable seafood options, check out the Monterey Bay Aquarium's Seafood Watch program.
Recipe adapted from The Gardener and The Grill by Karen Adler and Judith Fertig.
For more recipes from this book, read the original article, "Summer Recipes for the Grill."