Pacific Rockfish is a mild medium-firm flesh white fish that pairs well with many ingredients. Using Blackening seasoning to the fish gives a nice kick to the taco. The crema on the cabbage makes a nice slaw and the mango salsa gives a sweet bite. Squeeze some lime over the Blackened Rockfish Tacos with Mango Salsa and pause to enjoy the tropical flavor mellowing the spice.

Rockfish – A West Coast Staple

Pacific Rockfish habitat is found along rocky bottoms of the coast at a depth of 300-800 feet deep. Generally found off the coasts of California, Oregon, Washington and as far north as British Columbia and Alaska.

90 Species of Rockfish

There are several types of fish that fall into the Scorpaenidae family, several types of rockfish, rock perch, ocean perch, thornyheads, scorpionfishes and rockcod. All species of rockfish are wild caught. The Monterey Bay Aquarium Seafood Watch rates this fish as green for sustainability and many species of Scorpaenidae (rockfish family) as Marine Stewardship Council certified.

Rockfish have a higher percentage of protein than beef, chicken and pork plus these fish are lower in fat. Check out the Nutrient Data Chart at Positively Groundfish. If you haven’t had rockfish, give it a try. Rockfish are mild in flavor and are versatile in recipes.

Learn more about Rockfish Industry in the Exploring the Source Interview with Port Orford Sustainable Seafood

There are many fisheries both commercial and recreational that fish for rockfish during the year. Most months rockfish are abundant which makes the fish a sustainable option.

If you are on the west coast and are looking for a fun fishing trip, find a guide and catch yourself some rockfish.

Give the Blackened Rockfish with Mango Salsa a try; I am sure you will enjoy these tacos.

Enjoy!

Blackened Rockfish Tacos with Mango Salsa

5 from 1 vote

Print Recipe

Course: Dinner, Lunch, Main

Cuisine: Mexican

Keyword: Blackened, Coleslaw, Fish, Grilled, Mango, Rockfish, Salsa, Seared, Tacos

Prep Time: 30 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 40 minutes minutes

Servings: 4 servings

Author: Chef Tony Zentgraf

The recipe is written for 2 tacos per person, totaling 8 tacos.

The video below shows how fast the 4-6 oz Rockfish fillets are to cook, only about 3 minutes.

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Fish Preparation

• ▢ 4 ea 4-6 oz Rockfish Fillets
• ▢ 2 tbsp Blackening or Cajun Seasoning

Mango Salsa

• ▢ 2 ea Fresh Mango or 2 cups of frozen (frozen mango may need to cut into smaller pieces)
• ▢ ¼ cup Red Onion ¼" diced
• ▢ 1 ea Jalapeno ¼" diced
• ▢ 3 tbsp Red Bell Pepper ¼" diced
• ▢ 2 ea Small Limes Juiced
• ▢ ¼ cup Chopped Cilantro
• ▢ 2 tsp Ancho or Chipotle Powder
• ▢ ½ tsp Kosher Salt

Red Cabbage Slaw

• ▢ 2 cups Shredded Red Cabbage
• ▢ ¼ cup Sour Cream
• ▢ 2 tbsp Milk
• ▢ 1 ea Juice of 1 Lime
• ▢ 1 tsp Ancho or Chipotle powder
• ▢ ¼ tsp Kosher salt

Tortillas & Limes

• ▢ 16 ea Corn Tortillas
• ▢ 8 ea Lime Wedges

Instructions

Mango Salsa

• If using fresh mangos, carefully peel the skin from the mango with either a knife or peeler. (using frozen mangos, thaw and chop smaller if needed)
• Slice the flesh of the mango from the pit. The pit is large and shaped the same as the mango, pretty flat.
• Once you have cut the flesh off the mango dice into ¼ – ½"pieces.

  The diced pieces should be small enough to fit on the taco but not too large that they are difficult to eat as a taco condiment.
• Cut the red onion and peppers to ¼".
• Rough chop the cilantro.
• Combine all the ingredients in a bowl and mix to combine.
• Season with Ancho powder and Kosher salt as needed.

Red Cabbage Slaw

• Thinly slice the the red cabbage.
• In a bowl, combine the sour cream, milk, lime juice, ancho pepper and Kosher salt. Mix to combine.
• Add the red cabbage and mix to combine.
• Adjust seasoning with more lime, ancho pepper, or Kosher salt as needed.

Searing the Rockfish

• Season the Rockfish with the Blackening seasoning.
• Heat a cast iron skillet or a grill with a cast iron attachment or soapstone.

  Kamado Joe has flat cast iron attachments and soapstone. Many grills are capable to have attachments that will allow to sear on a flat surface.
• Because the Rockfish fillets (4-6 oz) are usually pretty thin they will not take long to cook.
• Sear the Rockfish for 2 minutes on the first side.

  Flip and sear for 1-2 minutes on the other side.
• The fish will begin to flake. Pull when the fish looks milky white but still looks translucent in the center.

  The fish will carry over cook while it sits.

Assembling the Tacos

• Heat the tortillas so they are pliable.
• Place about ¼ cup of red cabbage slaw on two tortillas.
• Cut the 4-6 oz Rockfish fillets in half to fit on the tortillas. (Remember 1 fillet makes 2 tacos)
• Place about a ¼ cup of mango salsa on top of the fish.
• Serve with a lime wedge.

  Enjoy!