Tuna and Salmon and Cobia, Oh My

While picking up about 40 pounds of meat at Farmer’s @ Firehouse last Saturday, made the usual stop at the best place for fresh seafood in Pittsburgh, Penn Avenue Fish Company.

We wanted to make some fish tacos, a desire of which I informed the staid fellow who is often there on Saturday mornings – a co-owner, I believe. So he suggested doing what Penn Ave. does for its fish tacos: a mixed grill of fresh fish. He gave me some chunks of tuna, salmon, and cobia for a reasonable price.

Next stop was just a block or two down Penn Ave., Reyna’s Mexican Grocery, for some fresh tortillas made in the store. Also picked up some store-made roasted tomatillo salsa and red corn chips. The end result was quite fantastic and a perfect summer meal.

For the fish, I made a quick marinade of diced cilantro, lime juice, about a tablespoon of chile powder, canola oil, salt and pepper.

Then used a mandolin to thinly slice some cabbage.

Next was a quick sauce comprised of about a half-cup of sour cream, half a lime, about a tablespoon of ancho chile powder, and a little squeeze of honey.

Finally, threw the fish on the grill over fairly high heat (and also heated the tortillas on the grill as well). In about 6-7 minutes, the fish was cooked. Removed it to a cutting board, gave it a rough chop, topped it with the slaw, the sauce, and some chopped yellow tomatoes from the garden.