With summer getting closer, our family is prepping for long sunny days on the water fishing! Another favored season due to the midnight sun and warmer weather for certain. While there's plenty of halibut fishing and salmon fishing to do, we especially enjoy fishing for rockfish! These abundant fish are full of flavor and have a great flaky texture, making them perfect for our family favorite- rockfish tacos! With fishing crew residing with us during the summer months, this easy recipe is our weekly go-to!
This recipe calls for tanner crabs, as this is what is in season for us! We prefer tanners, as they are sweeter tasting, but any crab you have on hand will be perfect!
Recipe makes: 4 hearty servings | Prep Time: 15-20 min | Cook Time: 12-15 min
- 1 1/2 lbs fresh rockfish (skinned and deboned)
- 1 1/2 tsp chili powder
- 1 tsp smoked paprika (you can also use regular paprika too)
- 1/2 tsp garlic powder
- 1/4 tsp salt (our favorite is from Alaska Salt Co.)
- 1 tbsp of oil for frying (we love using coconut oil for this)
Signature Garlic Aioli Ingredients:
- 1 cup mayonnaise
- 1 tbsp garlic
- 1 tbsp lemon juice
- 1/2-1 tbsp lemon zest
- pinch of salt and pepper to taste
- Prepare the rockfish by making sure it's skinned, deboned. Wash and pat dry with paper towels to remove excess moisture.
- In a small mixing bowl, combine chili powder, smoked paprika, garlic powder, and salt. Mix and sprinkle over rockfish, covering both sides. Gently pat seasoning into fish.
- Over medium heat, heat up the oil in a nonstick frying pan.
- Place the fish in frying pan and cook until you reach an internal temp of 145* F. This is usually about 4-7 per side depending on how thick your fillets are.
- Once finished, remove fish from frying pan and place side to cool. At this point, they should easily flake, make taco assembly easier!
If you like panko breading for your rockfish tacos, just follow these simple steps:
- Prepare 3 mixing bowls- 1 for flour, 1 for panko, and 1 for egg
- Beat 1-2 eggs in a mixing bowl and set aside
- Add 1/2 the small bowl of seasonings to the flour and 1/2 to the panko
- Place your fish in the flour and gently shake off excess flour
- Then, cover in the egg
- And then cover in panko
- Continue on step 3 from the instructions above
- When rockfish is cooked all the way, it begins to flake. Once you notice this happening, simply remove from heat and allow to cool.
- We often cut the rockfish into strips or chunks and toss them in seasoning prior to cooking.
- I like using packaged coleslaw when I am pressed for time, instead of chopping cabbage!
- Warm tortillas (we really love the flour street taco tortillas for this recipe!)
- Shredded cabbage
- Avocado slices or guac
- Chopped cilantro
- Top with signature garlic aioli sauce
- Don't forget the lime wedges!