Opening of rockfish season on the Chesapeake Bay calls for a very special taco. Lemon Chesapeake, quick pickled red onions and meaty striper. Yup.
What you need
1/2 red onion, quartered and then thinly sliced
3 tablespoons fresh lime juice, plus wedges for serving
4 tablespoons Tessemae’s Lemon Chesapeake
1 pound rockfish filets (stripped bass), skin on or off
8 flour tortillas
2 cups shredded romaine lettuce
½ cup sour cream or full fat Greek yogurt (optional)
What to do
In a small bowl combine the red onion, lime juice and ½ teaspoon salt; let stand at least 15 minutes. In a dish, pour 2 tablespoons of the Lemon Chesapeake over the rockfish. Let marinate at least 15 minutes.
Heat 1 tablespoon Lemon Chesapeake in a heavy non-stick or cast-iron skillet over medium high. Add the rockfish and cook (start skin side down if using skin on) until dark brown on first side. Flip over and cook until opaque throughout. (Time varies depending on the thickness of your fillets. If the fish is very thick, after you flip it over transfer to a 400F oven to finish cooking!)
Meanwhile, heat the tortillas. If you have gas burners, char them directly over the flame, using tongs to turn. If you have electric, warm them in a skillet or on a grill pan. Wrap the tortillas in foil as you go and keep them warm in the oven.
Make tacos with tortillas, fish, red onion, lettuce, sour cream, and more Lemon Chesapeake.