Fish Tacos, Submitted By Patrick Spalding

Ingredients 

Filet Lingcod, skin-off  (will also be great with rockfish, snapper or grouper)

Corn tortillas

1 head of iceberg lettuce

Grated cheese or package of grated Mexican three-chees

Salt and pepper

Olive oil

Butter 

Optional Ingredients

Pico de gallo 

Mexican rice

Pinto beans

Avocados

Sour cream 

Habanero sauce

1 bushel of cilantro

2 limes 

3-4 habaneros

3 jalapeños 

3 seranos 

4 cloves of peeled garlic

Thai fish sauce

Directions for Habanero Sauce

1.    Squeeze lime juice into container

2.    Pick leaves off of cilantro

3.    Cut stems off of habaneros, jalapeños , and serranos and quarter them. 

4.    Finely chop cilantro, garlic and peppers or make it easy and put them into cuisinart. Dice until it turns into a green relish-like substance. 

5.    Put relish into lime juice

6.    Add 2 tsp. of fish oil

Directions for Tacos

1.    Season fish w/ salt and pepper

2.    Grill or sauté lingcod. I prefer to grill it on the bbq. 

3.    Chop lettuce 

4.    Pan fry corn tortillas in olive oil & butter and melt cheese on them. (Place tortillas onto paper towel and to absorb excess oil

5.    Place lettuce on cooked tortillas

6.    Place cooked fish onto lettuce 

7.    Add additional ingredients if desired (rice, beans, salsa, etc.) 

8.    Add habanero sauce on top off fish and other ingredients