*Be sure to be sourcing your fish sustainably. Sustainable fish refers to the method and location of catch. Always ask your retail provider where the fish has come from and how it was caught. If on the Oregon Coast there are a huge number of seafood markets located directly at the ports which provide local, sustainable options of seafood.
Creamy Hot Sauce
1/2 cup plain greek yogurt
1 tbsp hot sauce of your choosing
For Quick Pickles (Quickle)
2 cups red cabbage
1 jalapeno (optional)
1/2 cup red onion
1/4 cup white wine vinegar
1/8 cup water
2 tsp sugar
1 pinch salt
1 lb sustainably sauced* rockfish filet
3/4 tsp chili powder
3/4 tsp garlic powder
1/8 tsp ground cumin
1/8 tsp salt
1 tbsp olive oil
For Rockfish Replacement
1/2lb fresh dulse
1 medium onion
For Taco Assembly
8 Small corn tortillas
1 Large avocado
Tacos are one of the easiest (and most delicious) ways to utilize fresh dulse! Depending on whether or not you’d like to add local rockfish to your tacos, it can be used fresh or sautéed.
Rince fresh dulse and chop into desired size for use as crunchy “sea cabbage” condiment.
Creamy Hot Sauce
Simply mix hot sauce and greek yogurt together in a small bowl.
Combine water, vinegar, salt and sugar. Simmer to combine ingredients.
Dice cabbage, jalapeño, and red onion.
Pour vinegar mixture over diced vegetables.
In a small bowl combine all spices to make uniform rub. Sprinkle rub evenly over both sides of rockfish filet. Add olive oil to pan and bring to medium heat. Cook rockfish approximately 2-3 minutes, or until flakey.
A Rockfish Alternative (or addition) of Sautéed Dulse
Sautéed yellow onions on medium heat with olive oil. Once translucent, add fresh dulse seaweed and stir. Let seaweed cook until well wilted OR until crispy. The crisp brings out more of a smokey savory flavor than the “sea” flavor that the wilted dulse provides.