New This Month

Grilled Fish for Tacos


Rather than double-fry it as they do in Baja, we rubbed ours with 3 spices and grilled it.

  • Yield: Makes 12 tacos

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 2 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.

Reviews Add a comment

  • squint223
    22 APR, 2015
    Great rub and very easy- I made a few changes- used 2 teaspoons Charissa vs cumin- grilled a nice striped bass filet my son caught day before- this is an excellent rub. Made bacon sauteed corn and rice- keeper!
  • aliasvivian
    21 APR, 2010
    Best recipe ever. Supereasy, healthy and you can't mess it up. People rave and always want the recipe. works great with tilapia too!