Seafood Specials: Great Recipes that Help Save Oceans
Recipes from NRDC's home cooks and a few of our chef friends help you take the guesswork out of serving a healthy, feel-good seafood meal.
Baja Fish Tacos with Cabbage Salsa
(adapted from Tequila: The Book, by Ann and Larry Walker)
~ Barry Nelson, NRDC senior policy analyst, San Francisco
- 1 1/2 pounds Pacific halibut, farmed striped bass, mahi mahi or other firm, sustainable fish
- 1/2 cup flour or breadcrumbs
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon ground black pepper
- Dash of cayenne pepper
- 4 cloves garlic, minced
- 1/2 cup milk
- 4 tablespoons olive, canola or corn oil
- 12 corn tortillas (handmade are best)
- 1 small head of cabbage
- Juice of 1 orange and 1 lime
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 tablespoon tequila
- 1 teaspoon oregano, crumbled
- 1 large tomato, diced
- 1 canned jalapeno chili, minced
- Remove the tough outer leaves of cabbage and shred the head into a large bowl. Add remaining salsa ingredients and stir. Set aside for at least 30 minutes while you make the fish.
- Cut the fish into strips 1 inch wide. Combine the flour, salt, cumin, black and cayenne peppers in a shallow bowl. Pour milk into another shallow bowl. Dip the fish in the milk and toss the fish in the flour mixture.
- Heat the oil in a skillet over high heat. When the oil is hot, add the fish and fry, turning once, until it is golden brown on both sides (this takes only a few minutes). Toss in the garlic as the fish fries. Remove fish and dry on paper towels.
- Warm the tortillas in foil in the oven or in a dry skillet on the stovetop.
- Serve the tortillas in one bowl, the fish in another and the cabbage salsa in a third.
If you don't have time to make the cabbage salsa, use any good salsa, a little sour cream and a squeeze of lime.
This meal is fast and easy. It came in handy when my wife and I were kayaking in the Sea of Cortez. We caught a large squid in a tidepool with our hands -- just before the gulls got to him. We then had possibly the best dinner of my life -- sitting on the beach, watching the sun set and then being dazzled as phosphorescent plankton lit up the tiny waves breaking on the beach.
More Tasty (and Sustainable) Seafood Recipes
- Baja Fish Tacos with Cabbage Salsa
- Baked Halibut with Three Colored Peppers and Red Bliss and Fingerling Potatoes
- Buttermilk Fried Fresh Anchovies with Harissa
- Catfish Lafitte
- Chermoula Halibut with Red Quinoa, Edamame and Shell Bean Salad with Preserved Lemon Vinaigrette
- Firecracker Salmon with Roasted Corn Medley
- Grilled Fresh Sardines with Preserved Lemon Salsa Verde
- Honey Salmon
- Kerala-style Fried Fish
- Krissy T's Wild Salmon
- Pacific Cod Potpies with Dill Biscuit Crust
- Poached Alaskan Halibut, Sweet and Sour Golden and Red Beets, Citrus and Extra Virgin Olive Oil Emulsion
- Seared Farmed Striped Bass with Chive Whipped Potatoes, Truffle Vinaigrette and Hen of the Woods Mushrooms
- Sopa de Pescado
- Steamed Halibut on a Bed of Leeks and Carrots
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