Rockfish Tacos with Cabbage Slaw, Citrus Salsa, Braised Greens and Roasted Butternut Squash

Pan-Seared Rockfish

A light seasoning and quick sear keep delicate rockfish moist while leaving room for the citrus salsa.

Ingredients

• 1.5 lb skinless, boneless rockfish fillets
• 0.75 tsp kosher salt, plus more to taste
• 0.5 tsp ground cumin
• 0.5 tsp mild chile powder, gluten-free
• 0.25 tsp black pepper
• 2 tbsp ghee
• 0.5 lime, for finishing

Instructions

1. Check the fish for pin bones, pat thoroughly dry, and cut into 8 broad taco-length pieces. Combine the salt, cumin, chile powder and pepper, then season both sides just before cooking.
2. Heat a large nonstick or well-seasoned skillet over medium-high heat. Add the ghee, then lay in the fish without crowding; cook in two batches if needed.
3. Sear undisturbed for 2–4 minutes, until lightly golden underneath. Turn gently with a fish spatula and cook another 1–3 minutes, depending on thickness. The flesh should flake gently and reach 145°F in the thickest part.
4. Transfer to a warm plate and finish with a small squeeze of lime. Serve promptly rather than holding in the hot skillet.

Notes

• Skip a flour coating here: the fish should have a light seared surface rather than a fried crust.

Lime-Dressed Cabbage Slaw

A lightly dressed slaw adds crunch without making the tortillas soggy.

Ingredients

• 4 cups thinly sliced green cabbage, about 10 oz
• 0.25 small red onion, very thinly sliced
• 2 tbsp fresh lime juice
• 1 tbsp extra-virgin olive oil
• 0.25 tsp kosher salt, plus more to taste

Instructions

1. Toss the cabbage and onion with the lime juice, olive oil and salt.
2. Let stand for 10–15 minutes, tossing once, until slightly softened but still crunchy.
3. Taste for salt and drain off excess liquid before filling the tacos.

Orange, Lime and Cilantro Salsa

Sweet orange and tart lime give the mild fish a juicy, distinctly winter-citrus finish.

Ingredients

• 2 large navel oranges
• 1 lime
• 0.5 cup roughly chopped cilantro leaves and tender stems
• 2 tbsp finely chopped red onion
• 0.5 jalapeño, seeded and finely chopped
• 1 tsp extra-virgin olive oil
• 0.25 tsp kosher salt, or to taste

Instructions

1. Cut the peel and white pith from the oranges and lime. Working over a bowl, cut between the membranes to release the segments.
2. Cut the orange segments into bite-size pieces and the lime segments into smaller pieces. Reserve the collected juice separately.
3. Gently combine the citrus with the cilantro, onion, jalapeño, olive oil and salt. Add 1–2 teaspoons of the reserved juice if needed, keeping the salsa juicy rather than soupy.
4. Taste before serving; add more orange juice if the lime is especially sharp.

Notes

• Use a slotted spoon to add the salsa to the tacos, leaving excess juice behind.

Lime Crema

Small dollops of tangy crema soften the citrus and chile without obscuring the fish.

Ingredients

• 0.5 cup sour cream
• 1 tbsp fresh lime juice
• 0.5 tsp finely grated lime zest
• 1 tbsp finely chopped cilantro
• 1 pinch kosher salt
• 1–2 tsp water, as needed

Instructions

1. Stir together the sour cream, lime juice, zest, cilantro and salt.
2. Add water a teaspoon at a time only if needed for a soft, spoonable consistency. Refrigerate until serving.

Warm Corn Tortillas

Warm, pliable corn tortillas support the fish and bring a toasted corn flavor to the bright fillings.

Ingredients

• 8 6-inch corn tortillas, certified gluten-free

Instructions

1. Heat a dry skillet or griddle over medium-high heat.
2. Warm each tortilla for 20–30 seconds per side, until flexible with a few toasted spots. Avoid cooking them until crisp.
3. Stack immediately in a clean kitchen towel and keep covered until serving.

Garlicky Braised Greens

A short covered braise softens sturdy winter greens, while onion adds sweetness and a final splash of vinegar keeps them lively.

Ingredients

• 2 bunches lacinato kale, about 1.25 lb total
• 2 tbsp extra-virgin olive oil
• 1 small yellow onion, thinly sliced
• 3 garlic cloves, thinly sliced
• 0.25 tsp red pepper flakes
• 0.75 cup gluten-free vegetable broth
• 0.5 tsp kosher salt, plus more to taste
• 2 tsp apple cider vinegar

Instructions

1. Strip away tough kale stems and cut the leaves into wide ribbons. Wash well and drain.
2. Heat the olive oil in a heavy pot over medium heat. Add the onion and a pinch of the salt; cook for 7–9 minutes until soft and translucent, without deeply browning.
3. Add the garlic and pepper flakes and stir for 30 seconds. Add the kale in handfuls, turning until wilted.
4. Add the broth and remaining salt. Cover and simmer gently for 15–20 minutes, stirring occasionally, until tender.
5. Uncover and simmer off excess liquid for 2–4 minutes. Finish with the vinegar and adjust the seasoning. The greens should be moist but not sitting in broth.

Roasted Butternut Squash with Pepitas

Well-spaced squash develops browned edges, while pepitas and cilantro add crunch and freshness to its sweet, soft interior.

Ingredients

• 1 medium butternut squash, about 2.5 lb whole
• 2 tbsp extra-virgin olive oil
• 0.75 tsp kosher salt
• 0.5 tsp ground cumin
• 0.25 tsp red pepper flakes
• 0.25 cup raw shelled pepitas
• 2 tsp fresh lime juice
• 0.25 cup cilantro leaves

Instructions

1. Heat the oven to 425°F. Peel and seed the squash, then cut into roughly 1-inch pieces.
2. Toss with the olive oil, salt, cumin and pepper flakes. Spread on a large rimmed sheet pan with room between the pieces; use two pans if crowded.
3. Roast for 30–40 minutes, turning after about 20 minutes, until tender inside with deeply browned edges.
4. Meanwhile, toast the pepitas in a dry skillet over medium-low heat for 3–5 minutes, stirring frequently, until fragrant and beginning to pop. Transfer immediately to a plate.
5. Toss the hot squash with the lime juice. Scatter with the toasted pepitas and cilantro just before serving.

Notes

• Keep the pepitas separate until serving so they retain their crunch.

Overall Timing / Workflow

Start the vegetables first, then prepare the cold toppings while they cook. Fish and tortillas finish last so the tacos arrive hot.

Instructions

1. 0:00 — Heat the oven to 425°F and peel, cut and season the squash.
2. 0:15 — Put the squash in the oven. Start the onion for the braised greens, then add the kale and broth.
3. 0:25 — Make the slaw, citrus salsa and crema while the vegetables cook. Turn the squash and toast the pepitas.
4. 0:40 — Check the squash and greens for tenderness. Finish the greens with vinegar and keep warm over very low heat. Hold the roasted squash warm, uncovered.
5. 0:45 — Portion and season the fish. Warm the tortillas and wrap them in a towel.
6. 0:50 — Sear the fish. Finish the squash with lime, pepitas and cilantro, then assemble and serve the tacos immediately.

Plating

Keeping the vegetable sides separate preserves the contrast between crisp tacos, silky greens and caramelized squash.

Instructions

1. Place two warm tortillas on each plate and add a small bed of drained cabbage slaw.
2. Lay one portion of rockfish on each tortilla. Spoon over the citrus salsa and finish with small dollops of crema.
3. Add a compact mound of braised greens alongside a separate portion of squash. Distribute the pepitas and cilantro over the squash rather than the greens.
4. Serve immediately, with any remaining slaw, salsa and crema on the table.

Leftover Path

Storing the components separately prevents soggy tortillas and keeps the fish from overcooking during reheating.

Instructions

1. Refrigerate the fish, greens, squash, slaw, salsa and crema in separate covered containers within 2 hours. Keep tortillas sealed separately and store extra toasted pepitas dry at room temperature.
2. Use the citrus salsa and dressed slaw within 1–2 days for best texture. Use the cooked fish and vegetables within 3 days.
3. Reheat greens in a covered saucepan with a splash of water. Reheat squash in a 400°F oven until hot, about 10 minutes.
4. For hot leftover tacos, gently reheat fish in a covered skillet over low heat with a teaspoon of water until it reaches 165°F. Alternatively, flake it cold into freshly warmed tortillas and add the cold toppings.