Fish Tacos

These tacos make a great lunch. I sometimes use corn tortillas instead of the wheat flour tacos; they are more assertive in taste and a bit drier. Sea bass is one of my favorite fish, but you can substitute tilapia, grouper, sole, or red snapper according to your tastes and market availability. As always, the important factor is freshness.

The fresh salsa from my supermarket’s produce section gives great results. You can vary the garnishes at will; in addition to salsa, I usually add sliced mild onions, cilantro, hot peppers, and shredded lettuce. Avocado, grated cheese, chopped tomato, cucumber, and the like make great additions too.

One fillet of fish is enough for 2 large tacos. The fish could be grilled, but in this recipe it is seared in a very hot dry pan (cast iron is ideal). The tortillas are quickly heated in the microwave oven at the last moment.

Serves 2

• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons peanut oil
• 1 fillet black sea bass (about 6 ounces)
• 2 flour tortillas, about 8 inches across
• Garnishes
• ½ cup shredded iceberg lettuce
• ½ cup hot salsa (store-bought or homemade)
• ½ cup sliced mild onion, such as Vidalia or Maui
• ½ cup loosely packed fresh cilantro leaves
• 1 large jalapeño pepper, seeded and coarsely chopped (about 3 tablespoons)

Heat a large sturdy skillet, preferably cast iron, until very hot. Salt, pepper, and oil the fish fillet and place it in the hot skillet. Cook for about 1½ minutes on each side, until seared but still slightly undercooked in the center.

Meanwhile, wrap the tortillas in paper towels and microwave them for 1 minute.

Cut the fish fillet in half, place one half on each tortilla, and add the garnishes to your liking. Wrap and enjoy.