Rockfish Tacos
Make dinner easy and flavorful with Rockfish tacos! This simple recipe delivers flaky grilled fish, fresh toppings, and bold flavor in every bite.
Servings: 6 people
Calories: 247kcal
Equipment
- grill or large grill pan or cast iron skillet
- shallow glass dish
- balloon whisk
- large fish spatula
Ingredients
- 3 tablespoon olive oil divided
- 1 medium lime zested and juiced
- 1 pound rockfish fillets rinsed and patted dry with paper towel (*see Notes)
For Serving
- 12 taco-size tortillas flour or corn
- cucumber slaw
- avocado crema
Instructions
- 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
Don’t ever reuse a marinade! After it’s had raw meat or fish in it, marinades should always be thrown out. This one is simple and inexpensive, so make a fresh batch the next time you want grilled rockfish tacos. It isn’t worth risking food poisoning to save a few minutes!
Recipe Variations
- Spicy chipotle tacos: Add a smoky kick by mixing chipotle sauce, mayonnaise, lime wedges, and a dash of black pepper and cayenne pepper into your avocado crema. Top your tacos with shredded cabbage, red onions, and a drizzle of this spicy sauce for a bold, creamy finish.
- Mango Salsa tacos: Brighten things up with a fresh mango salsa made with diced mango, chopped onions, fresh cilantro, and a squeeze of lime. Sprinkle the fish with garlic powder, paprika, and salt before cooking. Serve in warm tortillas or taco bowls with a spoonful of salsa on top.
- Sweet and tangy: Before grilling, marinate the fish in a mix of olive oil, honey, and lime juice with a pinch of cumin and black pepper. Serve the tacos with sliced red onions, crisp cabbage, and a dollop of sour cream for contrast. Finish with fresh cilantro and a lime wedge.
- Classic Baja-style tacos with a twist: Pan-sear rockfish seasoned with paprika, garlic powder, and salt. Pile onto tortillas with a quick slaw of cabbage, lime juice, and cilantro, then top with your favorite salsa and a swirl of sour cream mixed with a splash of lime for extra zest.
Nutrition
Serving: 2 tacos | Calories: 247kcal | Carbohydrates: 24g | Protein: 17g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 38mg | Sodium: 80mg | Potassium: 400mg | Fiber: 4g | Sugar: 1g | Vitamin A: 18IU | Vitamin C: 3mg | Calcium: 56mg | Iron: 1mg