We get Bittman Fish #3 early this week, since I’ll be cooking a giant leg of pork this Sunday rather than a filet. I’ve made fish tacos before, but I liked the simplicity of this approach. Very tasty, particularly since I had awesome, fresh-caught rockfish from my friend Jen to use. I added avocado to Bittman’s cucumber salsa; yum.
We served this with black beans with a little corn mixed in, and salsa verde brussels sprouts.
about 1 pound rockfish
1 tsp olive oil
1 avocado, cubed
half a cucumber, cubed
1 chile, chopped
juice from 1/2 a lemon
large handful cilantro, chopped
salt and pepper
Preheat broiler. Rub fish with a little oil; coat with chili powder and season with salt.
Broil fish until cooked to 140 degrees inside (took mine about 12 minutes).
While fish is cooking, toss together avocado, cucumber, chile and cilantro. Season with salt and lemon juice.
Warm tortillas, stuff fish with some salsa into them, and serve.