INGREDIENTS

4 Rockfish Fillets Skinned and De-Boned
Fish Marinade (see recipe below)
1 Tbsp Olive Oil (for cooking the fish)
2 Tbs Butter or Margarine (for cooking the fish)
1/8 Head of Green Cabbage, chopped
1/8 Head of Red Cabbage, chopped
1 Tomato, diced
1/2 White Onion, diced
1  Avocado, diced
1/2 Bunch of Cilantro, chopped
1 Jalapeño, sliced
Limes, cut into wedges
Sour Cream (optional)
Corn or Flour Tortillas, toasted

MARINADE

2 Tsp Lemon Juice
1 Tbs Parsley, Chopped
1 Clove Garlic, Grated or Minced
¾ Tsp Kosher Salt
½ Tsp Black Pepper
½ Tsp White Pepper

For a complete meal, I like to serve this dish with black beans and homemade Mexican rice.

DIRECTIONS

Prep the marinade by chopping the parsley

Grate or mince the garlic

In a Ziploc bag, place the lemon juice, parsley, garlic, kosher salt, black pepper, and white pepper

Add the fish

Seal the bag and gently rub all of the ingredients together so the fish is well coated

Place in the refrigerator for 15 minutes

While the fish is marinating, chop the cabbage, tomato, onion, avocado, cilantro, and jalapeño

In a cast iron skillet, heat the olive oil and once heated, add 1 Tbs of butter 

Add the fish, presentation side down and cook for 2-3 minutes

Flip the fish over; add the remaining 1 Tbs of butter, and cook for an additional 2-3 minutes

Be sure the fish is no longer translucent

Remove from skillet and place on serving platter

Serve family style and let everyone make their own tacos!