Careme

Instructions

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1. 1.

   Pat 12 ounces rockfish dry and cut into 4 manageable pieces. Season evenly with 3/4 teaspoon fine sea salt and let stand for 10 minutes while preparing the slaw.

2. 2.

   Thinly shred 8 ounces red cabbage, core and cut 1 small Honeycrisp apple into thin matchsticks, and finely zest and juice 1 lime. In a bowl, combine the slaw ingredients:

   • 8 ounces shredded red cabbage
   • 1 small Honeycrisp apple, cut into matchsticks
   • All the zest and juice from 1 lime
   • 1 tablespoon olive oil
   • 3/8 teaspoon fine sea salt

   Toss thoroughly and let stand while cooking the fish.

3. 3.

   Warm 6 small corn tortillas in a dry skillet over medium-high heat, about 20–30 seconds per side, working in batches. Wrap in a clean kitchen towel to keep warm.

4. 4.

   Sprinkle the salted rockfish with 1/2 teaspoon ground cumin and 1/2 teaspoon smoked paprika. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the fish and cook for 2–4 minutes per side, depending on thickness, until the thickest piece reaches 145°F. Transfer to a plate.

5. 5.

   Break the cooked rockfish into large flakes and divide among the warm tortillas. Top with some cabbage–apple slaw and serve the rest alongside.

Want more detail? See the temperature guide.