Sunset's Next Wave Fish Tacos

recipe
Here's an easy fish taco alternative for those who don't want to cook a whole fish or eat fried food.

Yield:

6 servings

Recipe from

Sunset

Ingredients

1 1/2 pounds boned, skinned Chilean seabass* (1/2 in cut into 2 or 3 pieces
Salt and pepper
12 warm corn tortillas
or
1/2 cup sour cream
Lime wedges

Preparation

1. Rinse fish and pat dry.

2. Place on a grill over a solid bed of hot coals or on a gas grill set at high heat (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until fish is opaque but still moist-looking in thickest part (cut to test), 12 to 14 minutes. Transfer fish to a platter. Season to taste with salt and pepper.

3. To assemble each taco, stack 2 tortillas; add chunks of fish, relish, and sour cream. Squeeze lime over filling, fold tortillas, and eat.

*Check fish for bones before cooking. Press surface with your fingers to locate; pull out with tweezers.

Nutritional analysis per average taco.

July 1997
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