This is a tale of two fish – one rockfish and one red snapper. I wondered which one my husband would choose if I broiled them for brunch. After all, both are tasty but have very different flavor profiles.
Several moments passed and I decided that no one should have to choose between these two delectable sea creatures. My solution? Fish tacos, of course. Both fish were sauteed in a mixture of onion, carrot, and celery, seasoned with a balsamic lime vinaigrette (Italian herbs, garlic, onion, EVOO, fresh-squeezed lime juice, and balsamic vinegar). While the mixture gently cooked, I streamed the black rice (30 minutes in the rice cooker) and blanched the kale.
The final meal was literally “built” on the plate, starting with the bed of kale, topped with black rice drizzled with the remaining vinaigrette. The fish mixture was wrapped in a high-fiber tortilla shell. Place one lime wedge at the edge of the plate and top with salsa for a creative and delicious feast.