Rodrigo-Style Fish Tacos

We always love getting creative recipe ideas from our fishing families, and a great resource is our friends Bruce and Pilar Martinelli who provide us with sustainable seafood: wild, lingcod and tuna. This recipe is perfect for your next Taco Tuesday night, which calls for lingcod but you could use any of the white fish that we provide, like rockfish or lingcod cheeks.

Ingredients

• 1/2 cup thinly sliced scallions, white and light green parts only
• 1/2 cup chopped cilantro leaves
• 2 tablespoons chopped jalapeño or serrano chile, seeded optional, or to taste
• 1 tablespoon Maggi sauce or soy sauce
• 1/4 cup freshly squeezed lime juice
• 1/4 cup olive oil
• 2 lbs lingcod filets or cheeks (about 6 ounces each), or other mild, white fish such as red snapper or rockfish, gently rinsed and patted dry
• 1/4 teaspoon kosher or coarse sea salt, or to taste
• Pinch of freshly ground black pepper, or to taste
• All-purpose flour to dust the fish filets
• Vegetable oil for sautéing
• Corn tortillas, warmed
• Fillings for tacos – your choice

Directions

1. In a mixing bowl, combine the scallions, cilantro, jalapeño, Maggi sauce, lime juice and olive oil and stir to mix well. Set aside for at least 15 minutes. At this point, you can store the mixture, covered, in the refrigerator until ready to use. Salt to taste before serving.
2. Sprinkle the fish filets with salt and pepper. Place the flour on a large plate and coat each fillet thoroughly on both sides.
3. Place a large 12-inch skillet over medium-high heat. Pour in the vegetable oil to a depth of 1/4 inch and heat until hot but not smoking, about 2 minutes. Add the fish in batches, if necessary, to avoid crowding, and sear about 3 minutes per side. Don’t fiddle with them; let the bottom brown thoroughly so they release from the pan. Flip and brown the other side. The fish is ready when the thickest part is cooked through and it flakes easily with a fork.
4. Place the fish on a platter and pour the sauce on top.
5. Assemble taco fillings of your choice, and serve with fish on warm tortillas.

Servings: 4 people

Recipe kindly shared by Bruce, Pilar and Rex Martinelli