CHEF DAVE’S FISH TACOS

• 1LB ALASKAN LONGLINE ROCKFISH (THE GOOD STUFF)
• GOURMET BUTTERS CHILI LIME BUTTER
• SALT AND PEPPER
• 1 TBSP CHILI POWDER
• 8 FLOUR OR CORN TORTILLAS
• SHREDDED CABBAGE
• HOT SAUCE (I LIKE TAPATIO, WHICH WE HAVE AT GEMINI)
• SOUR CREAM
• THINLY SLICED RED ONION
• LIME WEDGES
• PICO DE GAYO (DICED TOMATO WITH CHOPPED CILANTRO, MINCED JALAPENO, AND YELLOW ONION)

DIRECTIONS:

HAVE ALL OF YOUR GARNISH CONDIMENTS PLACED IN SMALL BOWLS READY TO GO.  ALSO HAVE YOUR TORTILLAS WARMED UP IN THE OVEN BEFORE SERVING.

PREHEAT A LARGE SAUTE’ PAN TO MEDIUM HIGH HEAT.

SEASON FISH WITH SALT, PEPPER, AND CHILI POWDER.

ADD 3 TABLESPOONS CHILI LIME BUTTER TO PAN.

ADD FISH FILLETS AND COOK APPROXIMATELY 4-5 MINUTES PER SIDE DEPENDING UPON THICKNESS.

PUT TOGETHER YOUR TACOS AND EAT UNTIL YOU’RE FAT AND FULL AND CAN’T EAT ANYMORE!