Acadian Redfish Tacos
Acadian redﬁsh (aka ocean perch), is a versatile and delicious underused local ﬁsh. If it’s unavailable, try this recipe with tautog, whiting, pollack, or black sea bass, similarly overlooked species. Adapt the topping to the season, adding chopped garden tomatoes and chiles, or grilled corn, sliced from the cob, in summer.
- cast-iron frying pan
- 1 avocado cubed
- 1 cup baby greens or chopped lettuce
- 1 lemon
- 1 lime
- Sea salt
- Freshly ground black pepper
- 3 tablespoons mayonnaise
- 1 clove garlic minced
- 1 teaspoon Sriracha sauce
- 1 pound Acadian redﬁsh ﬁllets
- 6 small corn tortillas
- 1 tablespoon olive oil
- 1 tablespoon butter
- Make the topping: Lightly mix together avocado, greens,
- 1 tablespoon lemon juice, and 1 teaspoon lime juice, and season with salt and pepper to taste. Set aside.
- Make the sauce: Mix together mayonnaise, garlic, 1 tablespoon lemon juice, and 1 teaspoon Sriracha sauce. Set aside.
- Pat the ﬁsh with a paper towel and season with a little olive oil, salt, and pepper.
- Heat a dry cast-iron frying pan over medium heat. Warm tortillas on both sides, one by one, until just heated through. Keep warm wrapped in foil in a warm oven or on a hot plate under a towel.
- Add olive oil and butter to the hot pan, swirling to melt. When hot but not smoking, place ﬁlets in the pan, skin side down.
- Cook 3 to 4 minutes each side, depending on thickness. Filets will plump and become opaque. Remove to a cutting board and break into taco-friendly pieces.
- Immediately plate tacos, ﬁlling tortillas with ﬁsh, avocado topping, and sauce, if desired. Lime wedges on the side.
edible South Shore & South Coast food editor Paula Marcoux adapted this recipe for our readers.