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Fish Tacos with Locally Caught Cod

Photo and text by KARA DiCAMILLO

If you’re looking for a light and healthy dinner then these fish tacos might just hit the spot. I bought local cod at Anthony’s Seafood in Middletown, however, last week I read an article that government regulators have set a catch limit as an interim solution to the cod crisis here in New England. This means that for the 2012 fishing year, which begins May 1, the catch limit will be reduced by 22 percent, so cod might not be as easily available as before.

While cod is the perfect fish for these tacos, you can also use any other kind of white fish you like, such as local flounder or sole, but keep in mind you’ll probably have to grill it in foil so it doesn’t fall apart on the grill.

Fish Tacos with Locally Caught Cod
Serves 4

1 pound of fresh, local cod
1 lime
1 tablespoon of chili powder
8 tortillas (flour or corn)

Coleslaw (see recipe below)
Cilantro vinaigrette (see recipe below)
Chipotle sour cream (see recipe below)
Pickled onions (you can pull this recipe from my salad with fried egg)
1 whole jalapeno, sliced thin
1 lime, cut into wedges

Squeeze the juice of a lime into a glass baking dish and add the fish. Sprinkle the chili powder over both sides of the fish and let marinate for 30 minutes, flipping the fish at 15 minutes to coat both sides. Meanwhile, heat your grill and, when the fish is ready, turn the grill down to medium high. Place the fish on the grill and cook for about 4 minutes on each side, or until the fish is opaque. Your cooking time will vary depending on the size of your fish. If you use sole or flounder, your cooking time will be much quicker.

When the fish is finished cooking, remove it and place the tortillas on the grill for about 20 seconds or until they are warm.

To serve, flake the fish and load it into your tortilla along with any or all of the accompaniments. I like to squeeze a bit of limejuice over the top to brighten the flavors even more, and these tacos are delicious with a light Mexican beer. Enjoy.

Easy Coleslaw for Fish Tacos
1.5 cups of regular cabbage, sliced thin
1 cup of red cabbage, slicked thin
Pinch of salt
1 teaspoon of freshly cracked paper
2 tablespoons of vinegar
1 tablespoon of sour cream

In a small bowl, add all of the ingredients and toss.

Cilantro Vinaigrette
Half cup of cilantro, chopped
1 small glove of garlic
1 tablespoon of vinegar
Eighth of a cup of olive oil
Pinch of salt
Pinch of pepper

In a small bowl, add all of the ingredients and mix.

Chipotle Sour Cream
Half cup of sour cream
1 chipotle pepper, chopped
1 teaspoon of adobo sauce (this is what the chipotle pepper is packed in)

In a small bowl, add all of the ingredients and mix.

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