- 4 (5- to 6-ounce) portions fresh fish such as grouper, mahi, or small jackfish (skin-on is fine) if you are so lucky
- ¾ cup olive oil
- ½ cup soy sauce
- Juice of 1 orange
- Juice of 1 lemon
- Juice of 1 lime
- 6 whole black peppercorns, toasted
- ¼ bulb fennel, thinly sliced
- ½ red onion, thinly sliced
- 4 to 6 cloves garlic, thinly sliced
- 6 tablespoons thinly sliced rounds of fresh ginger
- 8 corn tortillas
- Peanut or vegetable oil
- Accoutrements: avocado, shredded lettuce or a nice coleslaw you like, chiles, diced tomatoes, or whatever else you wish – go for it.
About this recipe
Serves 4 (2 tacos per person). Excerpted from Norman Van Aken’s Florida Kitchen, by Norman Van Aken. Gainesville: University Press of Florida, September 2017. Reprinted by permission of the University Press of Florida.
Make the fish
Combine all the ingredients and marinate the fish for 15 to 30 minutes. (Do watch the time, as soy can overpower fish if left any longer.)
Heat up an outdoor grill (or a grill pan). Rub the grill grate with a lightly oiled clean towel. Put the fish on the grate and cook until just cooked through. (The time will vary with the thickness of the portions.) Remove from the grill and let rest on a side plate.
Make the tacos
Fry the corn tortillas in a sauté pan with a slick of oil until soft and fill them with the fish and any other accoutrements you like. Serve flat style or folded-over style. Your tacos, your call.