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Loews Grilled-Fish Tacos

Loews Grilled-Fish Tacos

Sunset JULY 1997

  • Yield: Makes 6 servings


  • 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
  • Tomatillo salsa
  • About 1 cup shredded iceberg lettuce
  • About 1/2 cup chopped Roma tomatoes
  • About 1/3 cup chopped fresh cilantro
  • Lime wedges


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.


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Loews Grilled-Fish Tacos recipe