86-inch corn tortillas, white or yellow, your choice
1poundrock codalso called red snapper fillets (all bones removed, use fish tweezers or clean needle-nose pliers)
¼teaspoondried oreganocrush between your fingers into a finer powder
¼teaspoonsaltor to taste
2teaspoonsextra virgin olive oil or grapeseed oil
2cupsshredded white cabbage
¼cupfresh minced cilantro
Fresh Peach and Nectarine Salsa
¾cuppeeled and diced fresh firm-ripe peachabout 1 large
¾cupfirm-ripe unpeeled and diced nectarineabout 1 large
½cupchopped red onion
2tablespoonsfresh lime juice
2tablespoonsfresh minced cilantro
1jalapeñoseeded and minced* (When working with jalapeño check the heat factor by tasting a small amount as their flavor profile ranges from green pepper to Serrano. The pre-test allows you to adjust the heat of your salsa. Also, remember to wear gloves or wash your hand very well after working with peppers
Salt and freshly ground pepperto taste
Combine the salsa ingredients in a bowl. Best to allow this to sit for at least 30 minutes to allow the flavors to blend.
Heat the tortillas according to package directions; keep warm. (Personally, I like to heat them over the direct flame on my gas stove for a little char).
Mix the chili powder, cumin, oregano, and salt in a small bowl. Sprinkle the fish fillets evenly on both sides with the spice mixture.
Heat the oil in a large non-stick skillet over medium-high heat. When hot, add the fish; cook, turning once, until the fish is cooked through about 3 minutes per side. (Use the tip of a small knife to peek at the interior of the fish. Many cookbooks tell you to cook fish until it flakes; this is too long. Once it flakes, the fish has lost too much moisture and will be dry and bland. As you peek, see how easily the fish gives way. It should gently resist flaking but show signs of firming. If the fish is on the bone, the flesh should lightly resist pulling away from the bone.)
Separate the fish into 8 equal portions. Put 1 portion of fish into each tortilla; top with about 2 tablespoons cabbage, 2 tablespoons salsa and a sprinkle of cilantro Serve immediately with lime wedges if desired.