Food & Cooking Recipes Ingredients Seafood Recipes Grilled Fish for Tacos 3.7 (99) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print Share Share Tweet Pin Email Photo: MIKKEL VANG Yield: 12 tacos Rather than double-fry it as they do in Baja, we rubbed ours with 3 spices and grilled it. Ingredients 1 teaspoon ground cumin 1 tablespoon dried oregano 1 tablespoon chili powder 2 teaspoons coarse salt 4 tablespoons (¼ cup) extra-virgin olive oil ¼ cup finely chopped cilantro, plus sprigs for garnishing 2 -pound fillet of striped bass or red snapper, skin intact Lime wedges, for garnishing Directions 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. 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. 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. Print