Rockfish Tacos with Spicy Rouille

Rockfish Tacos with Spicy Rouille
  • Difficulty:

  • Prep Time:

  • Total Time:

  • Servings:

    4 - 6


Fish tacos combine the best of Baja and summer. In this version, mild rockfish is grilled rather than fried, and a creamy, spicy rouille replaces the mayonnaise-sour cream sauce. Numerous varieties of fish fall in the rockfish category so you shouldn't have a problem finding fresh fillets. Varieties to use include striped bass, red snapper and yelloweye.


  • 2 red bell peppers, seeded
  • 1 chipotle pepper, seeded
  • 2 Tbsp. vegetable oil, plus a little more for brushing
  • ½ cup mayonnaise
  • 2 tsp. lemon juice
  • 3 cloves garlic, minced
  • 1 tsp. cayenne pepper, ground
  • 1 pinch saffron threads
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 2 beefsteak tomatoes, seeded and diced
  • 1 red onion, diced small
  • ½ cup cilantro, roughly chopped
  • 1 head Napa cabbage, shredded
  • 2 Tbsp. lime juice
  • 2 lbs. rockfish fillets, sliced across the grain into 1"-wide strips
  • 10 flour tortillas
  • Lime wedges


  1. Set the grill to medium-high and let it heat for 15 minutes. Brush the peppers with vegetable oil and place them skin-side down on the grill.
  2. Roast the peppers until soft and charred, about 10 minutes, turning occasionally. Transfer the peppers to a bowl and cover with plastic wrap. Set the peppers aside for 10 minutes.
  3. Mix the tomatoes, onion, 1 garlic clove and cilantro for the salsa. Chill the salsa in the refrigerator until ready to serve.
  4. Blend the red peppers, mayonnaise, lemon juice, 2 garlic cloves, cayenne pepper and saffron in a food processor until smooth. Add freshly ground black pepper and kosher salt to taste. Chill the rouille in the refrigerator until you're ready to serve.
  5. Mix the cabbage with the lime juice and season it to taste with salt and pepper. Chill the cabbage in the refrigerator until ready to serve.
  6. Season the strips of rockfish fillet on both sides with salt and pepper. Coat the rockfish strips with vegetable oil.
  7. Grill the rockfish until cooked through and charred, about 10 minutes. Set the rockfish aside and peel off the skin.
  8. Brush the tortillas lightly with vegetable oil. Grill the tortillas just long enough to lightly char them, about 90 seconds on each side.
  9. Assemble the fish tacos by smearing a thin layer of spicy rouille over a tortilla. Lay 3 slices of fish in the tortilla. Top the fish with the seasoned cabbage and salsa.
  10. Drizzle spicy rouille over the taco and serve with lime wedges. Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat the fish until it's hot and steaming when serving leftovers.
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