by Bayview Pub
Six 4-inch corn tortillas, street taco size.
Smaller the better.
6 oz rockfish in 3/4-inch chunks.
1 Tbsp or so of Cajun seasoning.
1 cup of Green and Purple
cabbage shredded thinly for
1/2 sweet onion, small diced for
Half hand full of fresh cilantro, chopped
into small diced onion
1/2 cup of tartar sauce blendedwith
chipotle sauce from bottle, enough to
get the color and kick. Place that into
a squeeze bottle and set aside.
1/2 cup of Vermouth, Marsala or your
favorite sweeter cooking wine.
Spray tortillas with vegetable spray to moisten. Take two and place together, then slide top tortilla down an inch or so from bottom tortilla, creating one larger tortilla. Repeat this until you have three tortillas and place them on flat top to warm. At this point you want to start the fish. Spray 6 inch round area of flat top with veggie spray. Sprinkle Cajun seasoning on top of spray, quickly add the fish chunks, spray top of fish and add more Cajun. 1 TBS and some should do it. Check tortillas as fish is cooking and give them a flip on the grill. Once tortillas are hot and to your liking, place on clean cutting board. Flip fish, add cooking wine and dome the product to finish cooking fish. Immediately take off grill, split the fish equally in the three taco shells you created that are on your cutting board. Grab that bottle of Chipotle Tartar, squeeze a nice line on top of the fish. Garnish with the shredded cabbage mixture. Grab your tacos and pull them together and plate all three standing (if possible) and finish garnishing the tops of each with the onion/cilantro mix. Serve with fresh fire roasted pepper salsa.
407 Lincoln St, Sitka, Alaska