Lemon juice
(for sauce; more to taste; 2-3 lemons juiced)
1/4 cup
Water
(for sauce; to desired consistency)
1/2 tsp
Jamaican jerk seasoning, Spice Islands
(for sauce; * TO TASTE * has a kick; FreshJax spice blend)
2 fruit
Lime
(for serving; sliced 4 ways)
1 cup
Pico de gallo
(for serving; optional)
Instructions
Heat a large pan over medium heat. Add 1-2 Tbsp of olive oil into your pan so it is well coated.
Once the pan is heated up lay down the fish.* It should sizzle a little bit when you do this but not be so hot that it is splattering oil. Allow the fish to cook undisturbed for 2-4 minutes depending on the thickness of your fillet. Watch the sides of the fish. You will see the sides turn opaque from the bottom up. Once the opaque coloring has reached the middle, it is time to turn the fish with a large spatula.
While the fish is cooking prepare the sauce: Mix together tahini, lemon juice, Jamaican Jerk seasoning and water until smooth. Add more water to thin. Taste and adjust seasonings to desired flavor. Set aside.
After you have turned the fish, the bottom side should have a slight browning to it. Allow the opaque pigmentation to work its way up to meet the other side of your fish 1-3 minutes. Pull from heat and set aside.
To make your tacos, use 6 romaine leaves as your "taco shell" (or small organic corn tortillas if you are looking for extra "umph"). Lay down your fish into the "taco shell" and top with desired ingredients. Drizzle your Jerk sauce over your tacos and enjoy!
Notes:
* Like a good kick? Dry rub the Jerk seasoning onto the fish. Be aware that this may pepper the air so good ventilation is ideal!
This dish pairs great with cilantro lime rice and black beans.
