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, but no more than 4 hours.
How to Grill Rockfish
Preheat a grill on medium high (about 350ºF) and oil the grates to prevent sticking. *If using a charcoal grill, arrange briquettes for indirect cooking.
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. Turning the fillets creates a beautiful crosshatch sear
Using a large spatula, carefully flip the fish over. Turn off the heat directly under the fish, but keep all the other burners on medium high (indirect cooking).
Close the grill cover and cook the fish for 5-6 minutes, until it's very moist and flakes easily when tested with a fork.
Pan Searing Rockfish
Preheat a non-stick skillet (or well seasoned cast iron pan) over medium-high heat. When pan is hot, add 2 tablespoons of oil.
Add fish and sear for 4-6 minutes, until bottom of filet.
Reduce heat to medium-low. Using a large spatula, carefully flip the fish over.
Cover pan with the lid and cook until fish is very moist and flakes easily when tested with a fork, about 5-6 minutes.
For Serving
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, then 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.
Video
Notes
If you are unable to find rockfish (also known as Hawaiian rock cod), you can substitute with cod, tilapia, halibut, or salmon)
Nutrition shown is for 2 grilled rockfish tacos, without slaw or avocado crema.