From the Galley: Rockfish Tacos

Who doesn’t love fresh fish tacos? They’ve been a favorite of ours since living in and cruising Florida and the Caribbean, but we haven’t been making them much lately — that is, until venturing into Barkley Sound.

The delicious dish has seemingly grown in popularity over the past few years, and so too have the number of excellent recipes to use when making them. (Including the winning recipe in the Three Sheets NW/Fisheries Supply Cruisers Cook-Off.)

While cruising Barkley Sound recently with our friends aboard Velella, we found that a key component to above average fish tacos is two things: catch the fish yourself and make your own fresh, warm tortillas. Of course, a good recipe goes along way, too, and we found this one to compliment our meal perfectly.

The crews of Velella and Yahtzee feasting on fresh tacos.

The crews of Velella and Yahtzee feasting on fresh tacos.

Rockfish Tacos

Ingredients:

3 tablespoons tequila

1/3 cup lime juice

1 teaspoon salt

2 cloves garlic, minced

1 tablespoon olive oil

2 large rockfish filets

12 cherry tomatoes

1/2 red onion

2 tablespoons chopped fresh cilantro

1 cup of corn

1 avocado, sliced

Salt and pepper to taste

Directions:

Catch (or purchase) a rockfish or two and fry up some homemade tortillas (recipe coming soon).

Prepare the marinade by mixing the tequila, lime juice, garlic and olive oil.

Put the rockfish filets into a Zip Lock bag and cover with the marinade. Let rest for up to three hours.

Prepare the salsa by halving the tomatoes, finely dicing the onion and chopping the cilantro. Add salt and pepper to taste.

Grill the fish and serve in tortillas topped with the salsa and slices of avocado.

Pro tip: A dollop of sour cream really makes this recipe delicious — add 1 to 2 teaspoons of white vinegar, lemon or lime juice to a can of media crema and you’re good to go. Or buy sour cream if available.

The final product is well worth the time and effort.

The final product is well worth the time and effort.

The recipe was adapted from and inspired by “The Boat Galley Cookbook” by Carolyn Shearlock and Jan Irons.

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