ROCKFISH TACOS
If you've never had a fish taco, they're a fabulous introduction to the cuisine of Baja California. They're also fairly healthy, so feel free to eat more than one!
Provided by thedailygourmet
Categories Main Dish Recipes Taco Recipes
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Mix ranch dressing and seafood seasoning together. Place rockfish on a rimmed baking sheet and brush fish with the ranch mixture.
- Bake in the preheated oven until fish flakes easily with a fork, about 25 minutes.
- Meanwhile, mix coleslaw mix, sour cream, cilantro, lime juice, cumin, salt, and pepper together in a bowl. Refrigerate until ready to serve.
- Reduce oven temperature to 325 degrees F (165 degrees C). Arrange taco shells on a baking sheet and bake until crisp, 6 to 7 minutes.
- Separate cooked rockfish into 1- to 2-inch pieces. Place slaw inside taco shells and top with rockfish pieces. Serve immediately.
Nutrition Facts : Calories 275.3 calories, Carbohydrate 21.8 g, Cholesterol 34.8 mg, Fat 13 g, Fiber 1.8 g, Protein 17.1 g, SaturatedFat 3.7 g, Sodium 499.8 mg, Sugar 0.6 g
SALT-CRUSTED ROCKFISH WITH ARUGULA
Provided by Food Network
Categories main-dish
Time P1DT1h50m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Make the Rockfish: Preheat the oven to 450 degrees F.
- In a bowl, combine the rosemary, thyme, and salt with enough water to form a paste. Spread a layer of the salt paste, about half of it, on the bottom of a baking dish. Place snapper on top of the salt paste. Carefully spread the remaining salt paste over top of the snapper, being careful to cover it completely. Bake fish for 25 minutes.
- Meanwhile, make the arugula: Heat a small amount of the olive oil in a skillet over high heat. Quickly saute the arugula until wilted. Sprinkle with salt, to taste, and set aside.
- To Serve: Break the salt crust along the sides. Remove the upper crust from the fish taking care to keep the crust whole. (If you break the upper crust or crack into the fish from the top, the fish will turn out salty.) Gently remove the fillets.
- Arrange the arugula around the edge of the platter and drizzle the fillets with olive oil and season with pepper. Sprinkle fleur de sel over the top.
- Make the Rockfish: Preheat the oven to 450 degrees F.
- In a bowl, combine the rosemary, thyme, and salt with enough water to form a paste. Spread a layer of the salt paste, about half of it, on the bottom of a baking dish. Place snapper on top of the salt paste. Carefully spread the remaining salt paste over top of the snapper, being careful to cover it completely. Bake fish for 25 minutes.
- Meanwhile, make the arugula: Heat a small amount of the olive oil in a skillet over high heat. Quickly saute the arugula until wilted. Sprinkle with salt, to taste, and set aside.
- To Serve: Break the salt crust along the sides. Remove the upper crust from the fish taking care to keep the crust whole. (If you break the upper crust or crack into the fish from the top, the fish will turn out salty.) Gently remove the fillets.
- Arrange the arugula around the edge of the platter and drizzle the fillets with olive oil and season with pepper. Sprinkle fleur de sel over the top.
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