Showing posts with label fish. Show all posts
Showing posts with label fish. Show all posts


Lone Star Taqueria Fish Tacos with Jalapeño Mayo

One of my favorite places to eat in Salt Lake is Lone Star Taqueria.  It's a funky little place on Fort Union Blvd. We've been going there for years to eat the best fish tacos around.   Jalapeño mayo gives the tacos a perfect dressing that doesn't overpower the fish.  My standard order: Two tacos, rice, beans (yay! made without lard), a side of guac and chips and I'm a happy (full) girl. Oh, The Carnitas tacos are also my favorite and absolutely delicious. As in lick your plate delicious.
I was ecstatic to see Chef Manuel Valdez's recipe for Lone Star Taqueria's fish tacos published in Sunset Magazine years ago. Sometimes, the recipe (even when it comes straight from the restaurant) doesn't translate well at home. I'm happy to report that this recipe tastes just like the restaurant version.  It's seriously simple and fresh, relatively healthy and I can't imagine anyone who wouldn't love this dish. 
Perfect summer dinner. 

Lone Star Taqueria Fish Tacos with Jalapeno Mayo
Lone Star Taqueria, Salt Lake City, Utah

6 tablespoons ground dried New Mexico or California chilies (or chili powder)
3 tablespoons vegetable or canola oil
1/2 teaspoon  ground pepper
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon cayenne (or less if you want fish to be less spicy)
1/2 teaspoon ground cumin
2 whole cloves
1 dried bay leaf, broken into pieces
1 pound boned, skinned firm-flesh fish such as halibut, mahi-mahi, or rock fish
Shredded cabbage, about 4 cups
3-4 limes

In a large bowl, mix ground dried chilies, oil, pepper, 1/2 teaspoon salt, garlic powder, cayenne, cumin, cloves and bay leaf.
Rinse fish and pat dry. Add to bowl and turn to coat with marinade; cover and chill at least 1 hour or up to1 day, mixing several times.
Lift fish from marinade and arrange pieces in a single layer in a 9-X-13-inch pan. Discard marinade.
Broil fish 4 to 5 inches from heat until opaque but still moist-looking in center of thick part of fish (cut to test), about 5 minutes for 1/2-inch-thick pieces. With a slotted spatula, transfer fish to paper towels to blot oil, then set on a platter. Cut fish along the grain into 1/2-inch slices, season to taste with salt. Serve wrapped in flour tortilla with shredded cabbage, Lone Star Pico de Gallo and Lone Star Cilantro Jalapeño Mayonnaise and a squeeze of lime juice. Enough for 6 tacos.

Jalapeño Mayo
1 3/4 cups mayonnaise
2 tablespoons water
2 tablespoons distilled white vinegar
1 rinsed and stemmed fresh jalapeño with seeds removed
1 peeled garlic clove
1/2 cup lightly packed fresh cilantro
1/4 teaspoon pepper
Salt to taste

Combine all ingredients except salt; whirl until smooth. Add salt to taste. Makes about 2 1/4 cups.

Pico de Gallo
2 cups diced tomatoes
1/2 cup finely diced onion
2 tablespoons minced jalapeños
1/4 cup minced fresh cilantro
2 tablespoons lime juice
1/2 teaspoon garlic powder
Salt to taste

In a bowl combine all except salt. Add salt to taste. Makes about 2 cups.

-I often make these tacos without the Pico, but never without the Cilantro Jalapeño Mayo. 
-I don't blot the fish after cooking. 
-Lightly grill the corn tortillas before serving. Grill oven medium heat in a pan or on a griddle for about 30 seconds to one minute on each side, just until tortilla is warmed and starts to soften a bit. 
-Always use food handlers gloves or a plastic sack when seeding a jalapeño. Trust me. 


Salmon with Teriyaki BBQ Glaze

photo credits, Brooke and Stephen Foster :)

I have a theory about fish. And people who tell me they don't like fish.
Two things.
1. You have never eaten a good piece of fish.
2. You've probably never eaten a good piece of fish that was cooked properly.
Your life is about to change.
Today, I'm going to give you a fool-proof, 100% guaranteed  "I LOVE FISH! " recipe.
One that will forever change the way you look at fish (as you now know it).
Oh, and did I mention this is the most  quick and easy, simple and delicious dinner, ever?
Here's the step by step.
In two pics.

Mix the sauce in a pan and pour over fish. This takes two minutes. 

Ready to place in oven. Hurry and make a salad.
Get out the plates.
You're going to be eating dinner in about twelve minutes. 

If you are a long time ABK reader, you'll remember I posted this several years back. It comes via my talented and beautiful friend, Sara. I thought it was worth a re-post, since we have so many new readers now.
My kids love this dish. I haven't met a kid (or adult) yet who doesn't love salmon prepared this way. One pan, one cookie sheet. If you're in to bbq, you can grill the fish up in a few minutes outside.
Perfect summer dinner.

Salmon with Teriyaki BBQ Glaze aka Sara's Salmon
Sara Christensen
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1/4 cup butter
1-2 garlic cloves, minced
1 tablespoon Worcestershire Sauce
1 tablespoon dry mustard
2 tablespoons ketchup
3 tablespoons soy sauce

Preheat oven to broil, move rack to second level from top.
Whisk all ingredients together in small saucepan over medium heat just until butter melts. This can also be done in a microwave proof bowl. Melt the butter and add remaining ingredients. Whisk until smooth.
Line cookie sheet with foil or spray broiling pan with cooking spray. 
Spread sauce on fish and broil 8-12 minutes in oven. Do not turn over. 
Cook just until fish flakes easily with a fork.

-One of the biggest mistakes people make while cooking fish is to over cook the fish. The fish should be barely done. If the fish is done, it will be firm. It should no longer be fleshy looking in the middle of the fish. 
-You may also grill this on top of the stove. Heat a pan to medium high heat, place a tablespoon of olive oil in the pan (or butter if you aren't counting calories). Cook on each side for about 4 minutes.
Cooking time depends on thickness of fish, temperature in oven (how hot your oven broils). 
When grilling on bbq, grease grill,  spread fish with sauce. Cook on one side for 4-5 minutes, then turn gently to other side and grill for 4-5 additional minutes. Alternately, you can make a foil pouch for your fish and cook it on the bbq for a total of about 12 minutes, do not turn over if using foil pouch.


Seahawk Salmon Sliders with Sriracha Mayo

In 1976 our little JC Penney Store in Bremerton, WA was visited by a celebrity. His name was Jim Zorn, and he was the quarterback for the newly formed Seattle Seahawks. I stood in line to get a photo of  Jim; he gave me a hug and a signed a 5x7 glossy black and white with his name and a scripture. I was star struck over the most beautiful person I had ever met.  Since I was 13 at the time, it never really worked out for us…my earliest memory associated with the Seahawks= my crush on Jim Zorn.
Oh to be 13, in braces, and in love.

Bremerton, WA

In the 38 years the Seahawks have been in existence, this weekend will be their second Super Bowl appearance. Kind of a big deal.
We watched the Seahawks play an away game, on a Thursday night in Phoenix last fall.
The 12th man? Alive and well in Phoenix.  It seemed like a home game with all of the Seahawk fans in attendance.

Me and my baby.

In honor of my mother, little brother and his family who LOVE the Seahawks, I created a dish that reflects the flavors of the Northwest in one fresh little slider.  It is perfection in a bite- a little sweet, spicy, creamy and crunchy. So simple. Takes less than 1/2 hour start to finish. If you are going to a Super Bowl party and want to take a dish that's not your ho-hum Little-Smokie-in-bbq-sauce fare, you've hit the gold mine.
Best new appetizer.
Say it with me.

Seahawk Sliders with Sriracha Mayo
A Bountiful Kitchen

1 1/2 lbs salmon fillet
1 cup prepared teriyaki sauce ( I like Soy Vay's Veri-Veri Teriyaki)
1 large or 4 baby cukes, sliced thin*
1 small can water chestnuts, drained and cut into matchstick pieces
12 small dollar size rolls, sliced, or one french baguette, sliced into 12- 1" pieces
decorative toothpicks, if desired

for sauce:
2 tablespoons mayo
1 tablespoon Sriracha Sauce**
1 tablespoon rice or cider vinegar

Cut salmon into 4-6 pieces and place in bowl with teriyaki sauce. Make sure all pieces are coated in sauce.
Make sauce by whisking mayo, Sriracha and rice vinegar in a small bowl. Set aside. If not using immediately, set in refrigerator.
Heat a cast iron grill pan (the type with ridges that create grill marks) over medium high heat for about 5 minutes or until the pan sizzles when a drop of water is placed on pan. Spray with cooking oil, or quickly wipe with a paper towel and canola oil.
Place salmon onto the grill pan, cook for about 3-4 minutes per side. Make sure to grill the sides of the salmon as well for about 1 minute each. The total grill time for the fish should be about 8-10 minutes.
Remove from grill pan and let sit on plate. If not using immediately, set aside and cover with foil to keep warm.
To assemble sliders:
Place a small amount of salmon on a roll, top with sliced cucumbers and water chestnuts, drizzle a teaspoon of sauce over salmon and veggies. Place top half of roll on top and skewer with long toothpick if desired to keep top of roll in place.  Serve immediately.
Yield about 12 - 2 inch sliders.

-*I purchased baby cukes at Costco. The seeds are very small so there was not a need to seed the cucumbers. If you are using full size vegetables, you will probably need to seed before slicing.
-**Sriracha Sauce is found in most grocery stores in the Asian section. It is a sauce made of ground chili peppers, garlic, salt and vinegar. It can be used in many recipes where you need a bit of a kick!
-This dish is best served warm, but is fine at room temperature as well.
-If you cannot find dollar size rolls, you may use any type of small roll. This recipe also works well served on a sliced french baguette, open faced ( similar to bruscetta).


Grilled Salmon with Simple Lemon Aioli

Did you think I had fallen off the face of the earth? I'm still here. Just returned from a vaca with Grant. Celebrating our 30 years of wedded bliss.
Fish is one of my favorites. It probably doesn't seem like it, since I don't post a lot of fish recipes. Here's the deal- my favorite recipe for fish is: a little lemon juice, salt and pepper. Cook until barely done.
A few thoughts about fish from my fuzzy mind at 3:30 in the morning. Insomnia/jet lag. It's a beautiful thing...

The first pic is of a sea bass we ate in Greece. Absolutely melt in your mouth delicious. The price tag? Not so wonderful. Let's just say, never, ever, sit down to lunch in Greece (or anywhere else for that matter) and let the restaurant owner give you suggestions without seeing the printed menu. The bill may form undesirable negative attitudes about Greece in general. No worries though, Greece's economic  woes may now be repaired. eh eh eh.

Here's another pic from the trip. I know, you wanted to see photos of ruins, but I thought you would enjoy this special treat. A fish pedicure. It's all the rage in Europe and Asia. Yes. That's right. Tourists lining up to pay money to plunge their feet into a tank (not cleaned in between pedicures) of small fish who then eat the dead skin off of their feet. Really? Am I the only one who thinks this is really disgusting?

Alright. Back to my dish. I wanted to serve salmon for Brookie's birthday a few weeks back, but also  wanted it to be a little out of the ordinary.  It was June, so we fired up the bbq.  Thought maybe some type of lemony drizzle would be festive. I Googled "Aioli and lemon" and came up with a recipe calling for mayo and lemon juice. Typically aioli is made with crushed garlic, egg yolk and olive oil. Whisking those ingredients together will produce an aioli. I was in a hurry, so I improvised and came up with this quickie sauce.
If you love simple, fresh and delish, you'll love this.

Grilled Salmon with Simple Lemon Aioli
A Bountiful Kitchen
print recipe

Wild Salmon fillet, about 1 1/2  lbs
one fresh lemon
salt and pepper
cilantro or parsley for garnish

Heat grill to medium high heat. Coat grill with non stick cooking spray.
Squeeze the juice of one lemon on to fish. Sprinkle generously with salt and pepper.
Place fish on grill, skin side down.
Cover with lid of grill and cook for about 8-12 minutes. Do not turn over.
Check to see if fish is done by using a fork and pulling apart the fish gently at the thickest part. If the fish flakes apart easily, and is not fleshy looking inside, it is done. Do not overcook. The fish should be done in no more than about 12 minutes. Using a large spatula, transfer the fish to a plate. Cover with foil until ready to serve. Garnish with fresh cilantro or parsley.
Serves about 4-6

Simple Lemon Aioli
1/2 cup mayo (not low fat)
1/4 cup yogurt, plain
1 clove garlic, crushed
2 tablespoons fresh lemon juice
1 tablespoon lemon rind, grated
fresh ground pepper and coarse seal salt to taste

Mix all ingredients in a small bowl. Pass alongside fish, vegetables, chicken.
If desired, spoon into a small plastic bag. Snip off small corner of bag, squeeze sauce onto fish in zigzag pattern.

-I have found the freshest fish in Btown is sold at Costco. A few years ago I took a series of sushi making classes at Orson Gygi in SLC.  Jonas Otsuji, Sushi Chef (Survivor 2012 contestant) who taught the class recommended Costco as a source of fresh fish for those who live in mountain states.  I've purchased it several times over the years to make sushi and fresh fish dishes. I highly recommend cooking fish the same day it is purchased.
-I also highly recommend spending a few extra bucks and buying wild salmon, instead of the farm raised. It's seasonal, so it is not available year round. Wild vs farm raised? Remember the story about the fish pedi's?
Same concept.
In my mind.
The farm raised are swimming around eating everything in the tank. Ok, Ill stop there. Just buy the fresh and not farm raised when you have the option. Enough said.
-Broiling as an option- I broil fish all of the time. Simply place on a cookie sheet, line it with foil if you like for easy clean up. Spray the surface of the pan or foil with cooking spray. Place the rack on the second to top rack in the oven. Broil on high for about 8-10 minutes. Do not turn over.
-Make sure to snip a small corner of the bag if you want your aioli drizzle to look beautiful. I obviously was in  a hurry and snipped off a large hole, hence the thick, unattractive drizzle  :o
-If your grill has grates that are spaced quite far apart, you may want to use a soaked cedar plank to cook the fish, so it doesn't fall into the grill. Another option is to place the fish on a layer of foil, (double layer is best) then grill over the flame. You won't get as much of the bbq flavor, but if the option is foil or losing the fish in the grates, I choose foil. 


Cornmeal Catfish with Remoulade

A couple of weeks a go, we went to lunch at a little restaurant that specializes in Southern style cooking.  The drinks served in Mason jars were fun, but the fun stopped there. I tried the mac and cheese (gloppy/gluey), Buttermilk Fried Chicken (overdone) and the Hush Puppies (heavy, greasy).  Grant ordered the Blackened Catfish Po Boy.  The waiter plopped down 4 teeeeenie strips of overcooked, blackened fish on a big bun PILED with about an inch of coleslaw.  Seriously, each piece of fish was the size on my pinkie finger.  It looked like a slaw sandwich. Grant ate it right up, and a good portion of mine too.  Even though it wasn't my lunch, I thought about it all day.
The next day, I decided to have a re-do on the fish portion of our meal and we had us a little fish fry.  Have you ever cooked catfish?  No, you don't have to look at their ugly faces, just unwrap the cellophane, bread and fry.  Yum.
So. Much. Better.
You're gonna love it.

Cornmeal Fried Catfish with Remoulade
adapted slightly from recipe -Kate Ramos
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1/2 cup finely ground yellow cornmeal
1/2 cup cake flour
2 teaspoons ground cayenne pepper
1 teaspoon paprika
1 tablespoon kosher salt, plus more for seasoning the fish
1 teaspoon freshly ground black pepper, plus more for seasoning the fish
1 cup vegetable oil
2 pounds catfish fillets, cut into 3- to 4-ounce strips

1.  Place cornmeal, flour, cayenne, paprika, salt, and pepper in a shallow dish and whisk to thoroughly

2.  Heat vegetable oil over medium heat in a 12-inch cast iron skillet to 350°F. Line a plate with
several layers of paper towels; set aside.

3.  Use a paper towel to blot the fish pieces dry, season on all sides with salt and pepper, then
dredge in the cornmeal mixture, being sure to cover all sides. Tap fish pieces lightly to shake off
any excess coating.

4.  Fry fish in batches, turning once, until deep golden brown and crisp on the outside with a flaky
interior, about 6 minutes total. 

5.  Remove fish from the pan with a slotted spatula to the paper-towel-lined plate to drain. While the
pieces are still hot, season well with salt. Serve with lemon wedges and rémoulade.

Simple Remoulade Sauce
print recipe
1 cup mayo

2 teaspoons fresh lemon juice
3 teaspoons chopped parsley, optional
2 teaspoons brown mustard
2 tablespoons sweet relish
1/2 cup ketchup
1 teaspoon horseradish
dash paprika
Mix all ingredients together and serve chilled.
-The original recipe for frying the catfish calls for 6 cups veggie oil, I reduced it to about 1, and fried in batches of about 4 fillets at a time.  


Seared Halibut with Herbed Tomatoes

Alaska. Never been there. Grant is always trying to talk me into going on a cruise to Alaska. Isn't that a cold place? We live in a cold winter place, and the thought of going to a cold place in the summer just isn't appealing to me. I know it's not really cold in the summer, but fishing, hunting and hiking around in the great out of doors just isn't my idea of a vacation. A cruise vaca = swimsuit, lounge chair,books, lots of sunburned overfed cruisers and a fruity drink with a straw.

Alaska. Somehow a cruise to this isn't tempting to me...
My only associations/impressions with Alaska come through: Leeanna, one of my dearest childhood friends, who worked there for a few summers after high school. Made a boatload of money. My two high school guy pals Larry and Mike- their fathers were commercial fishermen. Worked with their dads in the summers, made boatloads of money. My sister friends Tessa and Emily are from AK. Grant went on a (yearly) once in a lifetime hunt to Alaska a few years ago- came back with a moose and a caribou (not an appropriate cruise activity). Melinda's hub Wayne just got back from a fishing trip to Alaska. He caught a HUGE fish. Melinda doesn't really know what to do with it. One morning after walking I told her to give me a few pieces, and for the price of sharing - I would make it into dinner.

Wayne and his big fish.
I found this recipe in Southern Living Feb 2009 issue. It's quick and easy. If it was any easier, it would be take out. If you have fresh tomatoes, BONUS. I wrote up the recipe as it was printed, and added my revisions in parenthesis. I bagged the can of tomatoes, and chopped up some of my neighbors fresh pear and cherry tomatoes. And of course, used FRESH herbs out of my herb pot. If you have halibut in your freezer, get it out and try this. If not, maybe you should book a cruise to Alaska.

Seared Halibut with Herbed Tomatoes
Southern Living Magazine 2009
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4- 6 oz halibut fillets (1/2 inch thick)
1/2 teaspoon salt, divided
1/4 teaspoon pepper
2 teaspoons extra virgin olive oil
1/2 medium onion, chopped (sweet is best)
1 garlic clove
1 tablespoon drained capers
1/2 teaspoon dried basil ( I used about 1/4 cup fresh chopped)
1/4 teaspoon dried oregano ( I used about 1/4 cup fresh chopped)
1 14.5 oz can petite diced tomatoes (about 2 cups fresh tomatoes chopped)

Cut fish into fillets. pat fish dry with paper towels. Season with 1/4 teaspoon salt and pepper. Cook fish in hot oil on large skillet over medium high heat about 3 minutes on each side, or until fish flakes with a fork and is opaque throughout. Do not over cook fish, or it will be dry. Transfer fish to a serving platter, cover with foil and keep warm. Add onion and garlic to skillet, and saute 1 to 2 minutes or until onion is tender. Stir in capers, basil, oregano and remaining salt. Reduce heat to low, and stir in tomatoes. Cook for about 3-5 minutes, until heated thoroughly. Top fish with tomato-herb mixture. Serve immediately.


Sara's Simple Salmon

We all know one. A Sara. A person who is talented, creative, artistic, beautiful, ALWAYS makes you feel special, can make something-out of almost anything. She sews, she cooks, she has her own candle company. You name it, she does it. One thing I really love about Sara is the simplicity of her cooking. Sara joined our Recipe Club group about 10 years ago and she always brings something fresh and new to our dinners, and almost always, her recipes are simple. No fuss. We love her Sunday Pork Tenderloin with Mushroom Gravy. Her Southwest Soup is a fave and this recipe for what our family now calls "Sara's Salmon" is practically a staple. It takes about 2 minutes to prepare. I always serve it with a pot of Japanese rice and a green vegetable. I've only tried this on salmon, but think it would work on other types of fish, too. Sara cooked this for us in one of those pans with the grill marks on top of the stove, but I always broil it in one large piece in the oven. You know what's coming... You are going to love this.

Sara's Simple Salmon

1/4 cup butter
1-2 garlic cloves, minced
1 tablespoon Worcestershire Sauce
1 tablespoon dry mustard
2 tablespoons ketchup
3 tablespoons soy sauce

Preheat oven to broil, move rack to second level from top.
Whisk all ingredients together in small bowl. Spray broiling pan with cooking spray. Spread sauce on fish and broil 8-12 minutes in oven. Do not turn over. Cook just until fish flakes easily with a fork.

-If you are cooking on top of the stove, cut fish into fillets, and cook for about 4 minutes on each side.
-Cooking time depends on thickness of fish, temperature in oven and on stove top.


Mary Mac's Grilled Citrus Salmon

Yummy fresh Citrus Salmon

That's our little Mary Mac in front!

Mary Mac showed up at Central Kitsap High School our sophomore year. Her dad was in the Navy and by the time her family landed in Silverdale,WA she had lived all over the world. Remember the show "Love Boat" from the 70's?? That perky, cute cruise director, Julie? Well, that was Mary a.k.a.- "Mary Faith", or "Fifi" . In a time when most kids would have just been content to fit in and endure their last few years of high school as the new kid, she charmed us all with her enthusiasm for life, enormous smile and ability to love everyone. She was, and still is SO much fun. Mary had a serious shoe obsession (lucky for me bc we wore the same size in shoes and clothes) and it was a never ending clothing swap for three years. Back in our high school days, McDonald's employed hostesses who coordinated parties, gave tours, and generally promoted goodwill in McDonald land. Guess who was the Wheaton Way McD's hostess? As a fringe benefit of being BFF's, we consumed more than our share of free meals at the golden arches. Hey- we were in high school! Our usual order was a Fillet of Fish (her) two cheeseburgers (me), two fries, two Coke's and a chocolate shake (for dipping the fries). Our tastes have grown up a little bit, now Mare trades the fishwich for a salmon fillet.
In an attempt to eat one semi-healthy meal last month, I made Mary's Citrus Salmon. It only took a few minutes, and was delicious. Throw some fresh spinach on the serving plate, place the cooked salmon on top, and it's a dish pretty enough for company. Here's to Forever Friends!

Mary Mac's Grilled Citrus Salmon

1-1/2 tablespoons freshly-squeezed lemon juice
2 tablespoons olive oil
1 tablespoon butter
1 tablespoon Dijon mustard
3 garlic cloves, minced
2 dashes cayenne pepper
2 dashes salt
1 teaspoon dried basil
1 teaspoon dried dill
2 teaspoons capers
3 pounds fresh salmon fillets

In a small saute pan over medium heat, combine lemon juice, olive oil, butter, mustard, garlic, pepper, salt, basil, dill, and capers. While stirring, bring to a boil. Reduce heat and simmer for 5 minutes. Place salmon fillets skin-side down on a piece of heavy-duty foil with edges folded up, to make a pan. Pour sauce evenly over fish. Place fish on grill and cover with a lid. Barbecue over medium-hot coals for 10 to 12 minutes, depending on thickness of fillets. Fish will be flaky when cooked.

-I used a 2 1/2 pound fillet, and reduced the garlic to 2 cloves.
-In the winter, or if you don't have a grill, cook in an oven at 350 wrapped in foil for 15-20 minutes, or broil for about 9 minutes.


Grilled Fish Tacos with Mango/Pineapple Salsa

Several years ago, Grant and I were driving around town, looking for something to eat. That's when we found Lone Star Taqueria in Salt Lake. I tried a fish taco, and it was love at first bite. Corny, I know. They have the very, very BEST fish tacos in the world. At least, the best in Salt Lake. They know how to make a fish taco. Corn tortillas, fresh grilled fish (NOT BREADED) a pet peeve of mine with fish tacos. Who wants breaded fish on a taco?? Who wants breaded fish, ever?  If you want to totally disguise the taste of the fish, and question if you are eating chicken, or fish, or whatever, then go ahead and bread it. Unless you are eating fish and chips, then it's ok with me. I know some of you are thinking - you mean fish sticks? That's not fish.
Back to the fish taco ingredients...chopped tomatoes, shredded cabbage, and Jalapeno Mayo.

Grilled Fish Tacos with Mango/Pineapple Salsa

1 package small corn tortillas - I like white
2 lbs fish - I like Talapia or Salmon
1/2 head white cabbage, washed and shredded
1/2 bunch cilantro
1 cup sour cream
2 tablespoons light mayo
3 tablespoons taco seasoning
2 fresh limes
1/2 pineapple or 2 mangoes
1/2 red onion chopped
salt and pepper

Squeeze one of the limes over the fish fillets. Generously season with salt and fresh ground pepper. Grill over low heat about 5 minutes on each side on a barbecue grill that has been generously greased. If it's too cold outside, or you don't want to risk losing the fish in the grates of the grill, just broil in the oven for about 7 minutes. Check to see if the fish is done by flaking with a fork. If the fish flakes apart easily, it is done. Don't overcook. I think overcooking is the number one mistake when cooking fish.
Chop the cilantro. Place the sour cream, mayo, taco seasoning and chopped cilantro in a bowl. whisk together until blended. Thin with milk. Should be the consistency of creamy salad dressing.
Chop the mangoes or pineapple. Add chopped red onion. Chop the other half of the bunch of cilantro, add to fruit and red onion. Squeeze a little lime juice (1-2 tablespoons) over the salsa.
Turn on an electric grill or pan over medium heat and grill the tortillas on each side until the tortilla starts to bubble and lightly brown. Turn and grill other side. Remove to plate.
Assemble the tortillas- Place a corn tortilla on a plate. Top with some grilled fish. Add some shredded cabbage, and a tablespoon or two of the cilantro mayo. Finish off with the mango/pineapple salsa.