Last week, we broke out the grill for the first time since the fall. I had picked up some grouper from Hooked, a new fish market in Latham, and instead of throwing it on the grates and crossing my fingers for a casualty-free outcome, I remembered an old Bon Appetit article and set my cast iron skillet on the grates instead. The result? Perfectly cooked, unmangled fish. We’ve been on a fish taco bender ever since. Have a wonderful weekend, Everyone. 5 from 2 reviews Here’s my favorite simple slaw recipe. It, along with the crema, can be made a day in advance.
1 cup (heaping) cilantro, about 1 ounce 2 tablespoons fresh lime juice, plus more to taste 1 cup sour cream 1 teaspoon sugar 1/4 teaspoon kosher salt, plus more to taste
For the Tacos:
1 pound fillet of haddock, cod, or grouper (or other), 1/2- to 1-inch thick Kosher salt to taste Cayenne pepper to taste, see above Grapeseed or other neutral oil Tortillas, (I like Whole Foods’ soft corn tortillas) Slaw, see above Lime wedges for serving
Skillet-Grilled Fish Tacos
