• Grilled fish tacos

    When the Epicurean sees the sun set in the Pacific Ocean, he only wants one thing: sweet, grilled fish.

    I was planning an autumnal and comforting dish for today’s Epicurean, something with roast pumpkin, maybe, soft, caramelized and sweet. I’ll save that for next time, however, because the occasion calls for something very different in all respects. I am back in California, you see, taking in the smells, sounds and sights of the hills and beaches of Marin County, and I have a hankering for a good fish taco: sweet, grilled fish, warm tortillas, a simple coleslaw and a fresh, spicy salsa.


    Start by making the coleslaw. Mix together the sliced cabbage with one of the onions, also sliced very thinly, in a large bowl. Chop half the coriander leaves, add them to the bowl and season with salt and a little pepper. Squeeze the juice of half a lime into the bowl and add the sour cream. Mix thoroughly and put to one side.

    Make a quick tomato salsa by combining the diced tomatoes, second onion (diced finely), a handful of coriander leaves, a little salt and the juice of half a lime (or a bit more if you wish). Put that to one side as well while you prepare the fish and place the tortillas in a 150° oven to warm them up.


    Combine the spices with 1 teaspoon of salt and cut the fish into 8 strips (or 16 smaller pieces if you find that easier to handle). Season the fish with the spice mixture, covering it evenly. Brush with a little vegetable oil and place a griddle pan or non-stick frying pan on a medium-high heat. When the pan is hot, place the fish gently in it and cook on one side for 2-3 minutes, depending on how thick the pieces are. Turn and cook the other sides for one more minute before removing all of the fish and putting it on a plate.


    To serve, place two warm tortillas on a plate. Then add a generous spoonful of coleslaw on each plate along with a strip of grilled fish, a spoonful of salsa and garnish with a few coriander leaves and a few drops of your favourite hot sauce. Serve with a few lime wedges and some ice-cold beers. Watching the sun set on the Pacific Ocean, behind the Golden Gate Bridge, is optional but highly recommended.

    Interested? Then print the text version of this recipe!


    • Grilled fish tacos

      Ingredients (for 4 people)

      800g halibut fillet (or thick red snapper)
      1 tbsp chili powder
      ½ tsp cumin
      8 flour tortillas
      2 cups thinly sliced green cabbage
      2 small onions
      1 bunch coriander leaves
      ½ cup sour cream
      3 large ripe tomatoes, diced
      2 limes
      sliced jalapenos, if you can find them
      your favourite hot sauce