Black Cod Tacos
One of the things I’ve loved about our deliveries from Haworth Fish has been the freedom to eat a variety of different types of fish, and license to try out a bunch of different preparation styles. While searing and steaming were favorite methods, there were a few other successful ones too.
These tacos were made from a recipe from Bon Appetit’s “basically” series. I think that recipe series tries to simplify recipes for beginners, and has these really nice step-by-step videos to guide the way. I can attest that this recipe, at least, is a truly well-written one. The sauce you prepare for baking the fish in - jalapeños, cilantro, garlic, and oil blitzed in a blender - later forms part of the salsa. While the fish is in the oven, you prepare other ingredients. Very efficient.
That first sauce then gets the addition of onion, salt, lime, and cherry tomatoes. These are from our garden!
The colors were just beautiful.
I also prepared our wonderful fresh flour tortillas. These were quite the find from Costco! You have to keep them refrigerated or frozen, and then when you want to eat them, you cook them on an un-greased pan. They puff up beautifully, and have just the best taste. You really can’t go back to pre-cooked tortillas after you’ve tried these!
A quick slaw with cabbage - and I added in carrots too - with lime juice adds in a nice textural contrast. Avocado, more cilantro, and lime were accompaniments
And the fish, being baked at a relatively low temperature of 300 Fahrenheit for 18-25 minutes, and buried under the oil mixture, came out tender and flaky.
The dish was really an explosion of very complementary flavors and textures, and very simple and foolproof. I’d certainly make it again!
