Issues: Oceans

Ingredients
Fish:
11/2 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)

Salsa:
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

Preparation
1. 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.

2. 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.

3. 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.

4. Warm the tortillas in foil in the oven or in a dry skillet on the stovetop.

5. Serve the tortillas in one bowl, the fish in another and the cabbage salsa in a third.

Serves 6.

Tip
If you don't have time to make the cabbage salsa, use any good salsa, a little sour cream and a squeeze of lime.

Comments
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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