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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 whole striped bass or rockfish (1 1/2 to 2 lbs. each), cleaned and scaled |
16 thyme sprigs |
12 dill sprigs |
2 dried or fresh bay leaves |
8 cloves garlic, sliced |
4 teaspoons olive oil |
salt and pepper |
12 warm corn tortillas |
tomatillo salsa |
about 1 cup shredded iceberg lettuce |
about 1/2 cup chopped roma tomatoes |
about 1/3 cup chopped fresh cilantro |
lime wedges |
Directions:
1. Rinse fish and pat dry; stuff cavities with thyme, dill, bay leaves, and garlic. Rub outside of fish with olive oil and sprinkle with salt and pepper.
2. Place fish on a grill over a solid bed of medium-hot coals or on a gas grill set at medium-high (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill.
3. Cook, turning once with a wide spatula, until fish is opaque but still moist-looking in thickest part (cut to test), 18 to 20 minutes total. Transfer to a serving platter.
4. To assemble each taco, stack 2 tortillas; top with chunks pulled from fish, salsa, lettuce, tomatoes, and cilantro. Squeeze lime over filling, fold tortillas, and eat.
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