CHEF DAVE’S FISH TACOS

1LB ALASKAN LONGLINE ROCKFISH (THE GOOD STUFF)

GOURMET BUTTERS CHILI LIME BUTTER

SALT AND PEPPER

1 TBLSP 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!