where the image is meant to titillate and inspire the cook
It’s a riot of colors, textures, and flavors! Silky-smoky-salty salmon, crunchy shredded cabbage, nutty-buttery avocado, peppery-crisp radish, bright-green-vegetal jalapeño, screaming-hot habanero, zesty-sour lime, herby-citrusy cilantro, sweet-tangy pickled red onion all happily combined atop crispy-charred corn tortillas. And all dressed with Baja White Sauce, that classic sauce served on top of those crave-worthy fish tacos in Baja, California.
Rockfish are a wonderful clean-tasting fish with a firm texture and nice flakes when cooked. This fish stands up to many methods of cooking, but it is especially great when coated with panko breadcrumbs and sautéed to get that golden brown crispy crust with a steaming hot inside that is mild and flaky and muy delicioso.
Over 70 members of the rockfish family populate the Pacific Ocean from Alaska to Mexico with many species caught right here off the coast of California.
Pacific rockfish are sustainable and affordable at around $10 per pound compared to halibut at over $25 per pound!
Continue reading “Rockfish Tostadas (fresh, local, sustainable fish)”