Rockfish Tacos are an easy summer meal! Try our grilled rock fish recipe and simple lime marinade for deliciously flaky, tender fish tacos.
– Olive oil – Lime zested and juiced – Rockfish fillets – Taco-size tortillas flour – Cucumber slaw
In a shallow glass baking dish, whisk together 1 tablespoon olive oil, lime juice and zest. Add the fish, turning to coat. Cover and refrigerate for at least 1 hour.
Preheat a grill on medium high (about 350ºF) and oil the grates to prevent sticking. Drain marinade from the fish, then discard the marinade.
Place fillets on the preheated grill. Cook fish for 2-3 minutes, or until dark grill marks are visible on the grilled side. Rotate fish 1/4 turn and grill for another 2-3 minutes.
Using a spatula flip the fish over. Turn off the heat directly under the fish, but keep all the other burners on medium high. Close the grill cover and cook the fish for 5-6 minutes.
Stack the tortillas on a microwave-safe plate. To prevent them from sticking together, place a paper towel between each. Cover the plate with a damp paper towel.
Microwave tortillas on high for about 30 seconds. Serve rockfish tacos topped with cucumber slaw, avocado crema, and/or any other taco toppings of your choice.
If you are unable to find rockfish (also known as Hawaiian rock cod), you can substitute with cod, tilapia, halibut, or salmon)