AG rockfish tacos 1 (1 of 1)

I love fish tacos and these fish tacos just scream summer! They are vibrant, full of flavour, and will be a huge crowd or husband pleaser! I’ve never had rockfish before but this is the perfect fish for fish tacos, soft in texture and mild in flavour, it works perfectly with the great sweet summer flavours of salsa.

AG rockfish tacos (1 of 1)

Serves 2
  1. 2 large fillets Alaskan Rockfish
  2. ¼ cup all purpose flour
  3. Butter for frying
  4. 1 mango
  5. 1 red bell pepper
  6. 6 small radishes
  7. 1 red chilli
  8. 1/3 cup pomegranate
  9. 2 tbsp chopped coriander
  10. Juice of ½ lemon
  11. 1 tbsp extra virgin olive oil
  12. Sea salt and cracked pepper
  13. ¼ red cabbage
  14. ¼ cabbage
  15. 1 tbsp extra virgin olive oil
  16. ½ sour cream
  17. 1 tbsp chopped coriander
  18. Zest of ½ lime
  19. Juice of 1 lime
  20. ½ tsp paprika
  21. Dash Tabasco
  22. Flour tortillas
  23. 1 avocado
  24. Grated cheese – optional
  1. Coat fish fillets in flour and some salt and pepper, and set aside.
  2. Dice the mango, red bell pepper, radish and chilli together in a small bowl with coriander, lemon juice, salt and pepper, and olive oil. Mix through with pomegranate seeds and set aside.
  3. Make the cabbage salad by shredding the cabbages as finely as possible and mix together with olive oil and salt and pepper.
  4. In a small bowl, mix sour cream, coriander, lime zest and juice, paprika, Tabasco, and salt and pepper together until fully combined, and set aside.
  5. Heat butter in a grill pan and fry fish for 4 minutes each side or until fully cooked through.
  6. Serve fish on tacos with cabbage salad, mango salsa, diced avocado and coriander cream.

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