Grilled Fish

Rather than double-fry it as they do in Baja, we rubbed ours with three spices and grilled it. Try a tender, flaky variety such as red snapper or striped bass.

  • Yield: Makes 12 tacos
Grilled Fish

Photography: MIKKEL VANG

Source: Blueprint, 2007


  • 1 teaspoon ground cumin
  • 1 tablespoon dried oregano
  • 1 tablespoon chili powder
  • 2 teaspoons coarse salt
  • 4 tablespoons (1/4 cup) extra-virgin olive oil
  • 1/4 cup finely chopped cilantro, plus sprigs for garnishing
  • 2-pound fillet of striped bass or red snapper, skin intact
  • Lime wedges, for garnishing


  1. Stir together spices and salt. Mix in olive oil and cilantro. Use a sharp knife to make shallow slashes about 1 1/2 inches apart into the fish skin; transfer to a large dish and rub both sides with spice mixture. Refrigerate for 30 minutes to 2 hours.

  2. Preheat a clean, lightly oiled grill to high heat. Place fish, flesh-side down, on hot grill. Do not move for 3 to 5 minutes, or until fish is opaque. Flip using two spatulas. Cook until fish flakes slightly when pressed, about 5 to 7 minutes more.

  3. Transfer fish fillet to a plate. Set aside to cool slightly. Place on a serving platter, shred fillet with fork into bite-size pieces, and garnish platter with lime wedges and cilantro sprigs. Serve immediately, or within 1 hour at room temperature.


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