This recipe is a family favorite at the Samman house. From adults to kids, this recipe wins hands down for a delicious way to enjoy our Rockfish. The flaky white fish is well-seasoned and topped with a fresh Pico de Gallo that adds a perfect compliment to the fish and taco.
For the Rockfish:
For the Pico:
- 1-2 packages Catch Sitka Seafoods Rockfish, thawed in the refrigerator overnight and cut into fingers or bite size chunks.
- 1-2 tsp. Blackening or Mexican Seasoning, more if you like spice!
- (If you don't have blackening seasoning on hand you can mix together in a jar the following: 1 Tbsp. smoked paprika, 3/4 tsp. onion powder, 1/2 tsp. sea salt, 1/2 tsp. garlic powder, 1/2 tsp. ground black pepper, 1/2 tsp. thyme, 1/2 tsp. oregano, & 1/8-1/2 tsp. cayenne pepper. Save the leftovers in your spice cabinet)
- 1/2-1 tsp. Fine Sea Salt
- 1-2 tsp. Olive Oil
For the Tacos:
- 2-3 Tomatoes, diced, seeds removed.
- 1 Small Yellow or Sweet Onion, diced.
- 1 Bunch Cilantro, loosely chopped, reserve about 1/2 cup for extra to top tacos.
- 1/2 tsp. Fine Sea Salt.
- Juice from 1/2 Lemon.
- 1 package of Tortillas, your choice! We like to use the gluten free Chickpea Tortillas from Siete.
- 1 Jalapeno, sliced, seeds removed (or leave them in if you like the heat).
- 1 Avocado sliced.
Mix all ingredients for the pico in a small bowl and set aside to allow flavors to meld. Slice and chop all toppings for the tacos. Warm tortillas according to package directions.
Remove rockfish from the package and rinse under cool running water, pat dry with paper towels and slice into fingers or chunks. Season rockfish with salt and blackening seasoning on all sides. Be sure to season just before cooking, not in advance as salt can break down the fish and result in a lower quality dish. Heat a heavy bottomed, stainless steel or cast iron pan over medium high heat with 1 to 2 teaspoons of olive oil. Just before the pan is smoking, add the rockfish fingers or chunks. There should be a nice sizzle sound when you lay them down in the pan.
Rockfish cooks fast, it only needs about 2 minutes per side, so be sure to set a timer. If flipping fish is not your forte, please feel free to go ahead and break up the fingers or chunks in the pan and then use in tacos as you would ground or shredded meat (if you choose this route aim for a total cook time of 4-6 minutes).
There will be some additional carry-over cooking that occurs once the fingers or chunks are removed from the pan.
Assemble your delicious creation and enjoy!