Loews Grilled-Fish Tacos

Recipe from


Ingredients

2 whole striped bass or rockfish (1 1/2 to 2 lbs. each), cleaned and scaled
16 thyme sprigs
12 dill sprigs
2 dried or fresh bay leaves
8 cloves garlic, sliced
4 teaspoons olive oil
Salt and pepper
12 warm corn tortillas
About 1 cup shredded iceberg lettuce
About 1/2 cup chopped Roma tomatoes
About 1/3 cup chopped fresh cilantro
Lime wedges

Preparation

1. Rinse fish and pat dry; stuff cavities with thyme, dill, bay leaves, and garlic. Rub outside of fish with olive oil and sprinkle with salt and pepper.

2. Place fish on a grill over a solid bed of medium-hot coals or on a gas grill set at medium-high (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill.

3. Cook, turning once with a wide spatula, until fish is opaque but still moist-looking in thickest part (cut to test), 18 to 20 minutes total. Transfer to a serving platter.

4. To assemble each taco, stack 2 tortillas; top with chunks pulled from fish, salsa, lettuce, tomatoes, and cilantro. Squeeze lime over filling, fold tortillas, and eat.

Note:

Chef James Boyce,

Loews Coronado Bay Resort,

July 1997