Deconstructed Fish Taco with Avocado Crema & Grapfruit Salsa

Contributed by Alyssa Belamy

Ingredients:

Fish

2 rockfish fillets (I used blue rockfish)

1 tbs salt

1 tbs black pepper

2 tbs garlic powder

2 tbs onion powder

3 tbs smoked paprika

1 tbs chili powder

1 tsp cayenne 

Canola oil

Avocado Crema

1 avocado

4 tbs sour cream

4 tbs fresh lime juice

2 garlic cloves

1/2 cup fresh cilantro

Salt to taste

Grapefruit Salsa

Juice of 3 limes

Segments of 1-2 grapefruit diced

1 jalapeno diced (w/ or w/out seeds)

1 medium ripe tomato diced

1 small red onion diced

1/4 cup chopped cilantro

1 tbs extra-virgin olive oil

Honey to taste

Salt & pepper to taste

Tortilla Chips

Corn tortillas

Canola oil

Salt

DIRECTIONS

Alyssa came in 5th place in the Catch and Cook Competition in 2019

Avocado Crema - combine all ingredients in a blender until smooth. 

Grapefruit Salsa - combine all ingredients in a mixing bowl until uniformly distributed.

Fish - pat dry fish and combine all seasoning in a small bowl. Coat fillets with seasoning mixture. Place pan on a burner using medium-high heat. Add 1-2 tbs canola oil to pan to heat before adding fOnce oil is hot but not smoking, add fish fillets to pan and sear 3-4 minutes on each side. Place cooked fish on serving plate.

Chips - heat about an inch of canola oil in a pan on medium-high. Check the temperature by placing a wooden spoon end in the oil. If it bubbles, it's ready. Place a corn tortilla in the hot oil for about 1-minute, then flip and wait about another minute before taking it out to drip excess oil onto a paper towel covered surface. Sprinkle hot tortillas with a pinch of salt. When they've cooled down enough to handle, break them apart into whatever size/shape chips you'd like and you're ready to serve.