Chef John Ash

From The Hog Island Book of Fish & Seafood

Fish tacos, which trace their origin to Baja California, are wildly popular in the United States these days. In this recipe, the cabbage slaw and citrus salsa can be made ahead of time and the fish grilled at the last moment. Any firm-fleshed white fish, such as halibut, sablefish, or tilapia can be used in place of the rockfish.