• Seafood and marinade:
  • 1 1/2 cups white wine
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lime zest
  • 1/2 cup olive oil
  • 4 tablespoons fresh chopped garlic
  • 4 tablespoons fresh chopped herbs (can be a mixture of oregano, basil and thyme)
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon freshly ground black pepper
  • Fresh seafood such as mahi mahi, halibut or rockfish cut into 2-ounce strips, one per taco. Prawns may be substituted.


1. Combine all ingredients, mix thoroughly.

2. Marinate fish or prawns for two or three hours in refrigerator.
Remove and drain well.

3. Grill seafood over hot coals until fish is opaque and grill marks
are evident, three to four minutes per side.

Assemble in this order (for two tacos):

- 2 (6-inch) flour tortillas
- 1 ounce green and red cabbage, thinly sliced slaw mixture
- 2 (2 ounces each) strips of char-grilled fish or prawns
- 2 ounces Salsa Mayonnaise (see recipe below)
- 2 teaspoons sliced green onions
- 2 teaspoons cilantro, coarsely chopped

Spicy Tomato Salsa Mayonnaise (two cups):

- 5 tomatoes, cored and chopped coarse
- 1/4 cup fresh-squeezed lime juice
- 1/4 cup chopped cilantro
- 1 red onion, diced small
- 3 jalapenos, finely chopped
- Salt and pepper to taste

1. Prep ingredients separately and mix well in a metal bowl. Amount
of jalapenos may be reduced for a less spicy salsa. 2. Combine 1 1/2
cups mayonnaise and 1/2 cup salsa and set aside in refrigerator for
taco assembly later.

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Submitted 6/13/05.
Source: Seattle Times
Submitted By: Karen Bradley
Anthony's Fish Tacos