Black Cod Fish Tacos

IngredientsClear All

For the fish

• 1 package black cod fillets, cut into 4-5 inch pieces
• Salt for pre-salting
• 1-2 tbsp safflower oil

For the marinade

• 4-6 limes, juiced
• 1/4 cup soy sauce (approximately)
• 1 (2-inch) piece fresh ginger, peeled
• 4 cloves garlic, minced

For the purple cabbage slaw

• 1/4 head purple cabbage
• 1/4 cup rice vinegar
• 1 tsp sugar

For the baja sauce

• 1 lime, juiced
• 2 tbsp mayo
• 1 tsp hot sauce

For the toppings

• Diced tomatoes
• 1 avocado, halved and sliced
• Sliced black olives
• Tortillas

Instructions

Day before:

1. Salt the fish: Cut and salt the fish, cover, and place in refrigerator.

2-4 hours before serving:

2. Make the marinade: Use a microplane grater to mince the ginger into a fine pulp. Mix lime juice, soy sauce, ginger, and garlic. Put fish in a 1-gallon ziploc bag, pour marinade over fish, squeeze out as much air as possible, seal, and refrigerate. About halfway through, turn the fish to help it marinate evenly.

3. Make the slaw: Mix the vinegar with sugar until sugar dissolves. Put cabbage into ziplock bag, pour vinegar into bag, squeeze out air, seal, and refrigerate.

When ready to cook:

4. Preheat: Preheat oven to 375°F.

5. Sear the fish: Heat the 12-inch carbon steel skillet. Add 1-2 tbsp safflower oil and heat until shimmering. Carefully place the fish in the skillet, skin side up (flesh side toward skillet). Pour marinade into a container and save for the next meal.

6. Sauté in batches: Cook until there's a nice crust on the fish.

7. Finish in oven: Transfer to baking sheet, skin side down. Bake 5-6 minutes until fish is cooked fully through.

8. Make baja sauce: Mix lime juice, mayo, and hot sauce.

9. Prep toppings: Open and drain the olives. Slice avocado. Dice tomatoes. Warm tortillas in microwave with a splash of water for about 30 seconds.

10. Assemble tacos: Place fish in tortillas and top with slaw, tomatoes, avocado, olives, and baja sauce.

Notes

Make ahead: Fish can be salted the day before, and marinated 2-4 hours before cooking. Slaw marinates at the same time as the fish.

Storage: Save the marinade for your next batch - it keeps well refrigerated

Tips: The ginger needs to be very finely minced/grated to incorporate into the marinade properly

Bowl variation: Instead of tacos, serve the fish over brown rice with black beans and fresh vegetables for a healthy bowl:

• Brown rice as the base
• Black beans (warm or cold)
• Purple cabbage slaw (from the recipe)
• Suggested fresh veggies: shredded red cabbage, diced cucumber, sliced zucchini (raw or grilled), diced tomatoes, sliced radishes, shredded carrots
• Top with avocado slices and baja sauce
• Optional: Add corn, edamame, or pickled vegetables

Source

Original recipe