FISH TACOS IN SPANISH RECIPES

Steps:

• Heat a grill or grill pan to medium-high
• Combine lemon juice with agave and EVOO
• Add cabbage, parsley and onions, and season liberally with salt and pepper
• Toss to coat
• Cut fish into large chunks or leave as filets and coat with EVOO
• Season liberally with seafood seasoning and grill to flaky and opaque
• For filets, grill on a wooden plank soaked in water -- sturdy fish like halibut can go directly on the grill
• Serve fish on a platter broken into irregular pieces with lemon and lime wedges alongside
• Assemble tacos by combining some fish, slaw and Grilled Romesco Sauce in a tortilla

Steps:

• In a large skillet, toast the cumin seeds over moderate heat until fragrant, about 1 minute. Transfer the seeds to a plate to cool, then coarsely chop them.
• Preheat the oven to 350°. Heat the olive oil in the skillet. Season the fish with salt and lots of pepper. Add the fish to the skillet and cook over moderately high heat until browned on the bottom, about 3 minutes. Turn the fish and continue cooking over moderate heat until barely opaque throughout, about 4 minutes longer. Transfer the fish to a plate.
• Add the onion to the skillet, cover and cook over low heat until softened but not browned, about 5 minutes. Add the cumin and olives and cook, stirring to blend the flavors. Return the fish to the skillet and gently break it up with a wooden spoon. Season with salt and pepper.
• Warm the tortillas in the oven for 30 seconds, or just until hot but still pliable. Keep the tortillas warm in foil. To serve, toss the lettuce with the tomatoes and cucumber in a bowl. Transfer the fish mixture to another bowl. Set out the sour cream and hot sauce. Let guests build their own tacos with the fish, salad, sour cream and hot sauce.