One of my first ever stops on a road trip to California was at Fish in Sausalito - just over the bridge from San Francisco. I dream of this place. Every visitor who comes my way is guaranteed a trip to this gem of a spot. Although my version far from compares, I decided to bring Fish into my own backyard and grill some fish and make some tacos.
Prep: 20 minutes
Cook: 6-7 minutes
1 pound halibut, boneless and skinless (or any other firm white fish- i.e. tilapia, cod, etc)
1 tablespoon olive oil, plus 2 tablespoons
2 limes, juiced
kosher salt and freshly ground black pepper
½ teaspoon chili powder
2 cups red or green cabbage (or a mix of both), finely shredded
½ tablespoon ground cumin
4 6-in corn tortillas
¼ cup cilantro, roughly chopped
lime wedges, to garnish
what to do:
For the fish: Place fish in a shallow dish. Combine 1 tablespoon olive oil, juice from 1 lime, ½ teaspoon salt, ¼ teaspoon freshly ground black pepper, ½ teaspoon chili powder. Stir and pour over fish. Place in refrigerator and let marinate for 15 minutes.
For the slaw: Using a mandolin or a very sharp knife, thinly slice the cabbage and place into a large bowl. Add the remaining 2 tablespoons of olive oil, the juice of 1 lime, ½ teaspoon salt, ¼ teaspoon pepper, and ½ tablespoon cumin to the cabbage. Toss to combine and set aside.
To cook the fish: Heat a grill to medium-high and lightly brush grates with oil. Remove fish from marinade and place the fish directly on the grill. Cook the fish on one side for 3 minutes, flipping and grilling the other side until cooked through (white and opaque), about another 2 minutes. Transfer to a clean plate.
Warm the tortillas on the grill for about 1 minute on each side. Remove and cover to keep warm. Alternatively, place the tortillas on a paper towel lined plate and place in the microwave for 20 seconds. Top the tortillas with cumin-lime slaw, grilled fish, and cilantro. Serve with lime wedges.