2. Cut the fish into several large pieces and coat them thickly on all sides with the adobo. Wrap and chill for at least 1 hour. 3. While the fish is marinating, make the salsas and prepare the cilantro sauce, avocado, cilantro sprigs, and lim wedges, and cabbage. Cut ¼ onion from the remaining piece of white onion and slice it thinly (reserve any onion left over for another use). 4. Heat a grill or grill pan to medium-hot. Place the fish in a grill basket and press half the jalapeños and sliced onions onto it. Turn the fish over and repeat on the other side. Grill the fish without moving it until it is well cooked on one side, then turn it carefully, trying to keep as much of the spice paste on the fish as possible. If the fish is very thick, you may need to finish cooking it in a 350degree oven. Transfer the cooked fish to a warmed serving platter. 5. To make a taco, spoon a little avocado cilantro sauce onto a tortilla. Break up the fish and put some on the sauce. Top with a squeeze of lime, a small amount of each salsa, and some shredded cabbage. VARIATION: Purists will enjoy this fish simply topped off with a squeeze of lime, a sprinkle of diced onions and avocado, and a sprig of cilantro.
SUSTAINABLE SEAFOOD Many wild fish are in danger of extinction due to over fishing and pollution. All these recipes may be made with a sustainable fish such as American farmed catfish or striped bass. To learn more about this important issue, see the Monterey Bay Aquarium’s Seafood Watch initiative (www.montereybayaquarium.org/cr/seafoodwatch.aspx) or the Marine Stewardship Council (msc.com).