Last Saturday, I spent the day on the ocean fishing for cod, where I ended up catching more than I could eat on my own.
I decided to have people over the following night for a fish fry. Then, the night after that, I had fish tacos, which were even more of a crowd pleaser. Having super fresh fish made this dinner so easy because not much was needed to be done to show off the quality of the fish. Here’s what I did:
for 8 people
What You’ll Need:
- 16 corn tortilla, heated up over the flames of a gas stove (or in a microwave or steamed)
- 8-10 cod filets
- 2 jalapeños, thinly sliced
- 1 bunch of cilantro, leaves picked
- 1 small head of red cabbage
- 3 limes
- Mexican style crema (or sour cream)
- salt, to taste
What to Do:
1. Season each side of the fish filet with salt.
2. Cut the red cabbage into very thin slices, making sure to remove the core first. Toss the cabbage with a few sprinkles of salt and the juice of 2 limes. Set the cabbage slaw aside.
3. Heat a sauté pan on medium-high heat. Add a enough oil to coat the bottom of the pan. Place the cod filets into the pan (this step may have to be done in batches depending on the size of your pan) and sear on both sides (about 3 minutes on each), until the fish is cooked through. Break the fish into bite size chunks.
4. Build the tacos with fish, red cabbage slaw, slices of jalapeño, cilantro, a drizzle of creme, and a squeeze of fresh lime juice. Enjoy!