Maryland Grilled Rockfish Tacos with Slaw & Remoulade

Introduction

Grilled rockfish tacos are a Maryland seafood favorite, bringing together fresh fish, zesty slaw, and creamy remoulade sauce in warm tortillas. Cooking them on the Arteflame grill enhances the flavor by giving the fish a perfect sear while keeping it juicy. You'll love how easy it is to cook the entire meal on the grill, making cleanup a breeze!

Ingredients

• 4 rockfish fillets
• 8 small flour or corn tortillas
• 1/2 head green cabbage, shredded
• 1/2 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp capers, finely chopped
• 1 tsp hot sauce
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 4 tbsp butter (for grilling)
• Salt & black pepper to taste

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire up the Arteflame grill

1. Pour vegetable oil on three paper napkins.
2. Place the oiled napkins in the center of the grill.
3. Stack firewood over the napkins and light them.
4. Allow the grill to heat up for about 20 minutes.

Step 2: Prepare the slaw

1. In a bowl, mix shredded cabbage, red onion, and cilantro.
2. Add lime juice, salt, and black pepper, then toss to combine.
3. Set aside while you prepare the fish.

Step 3: Make the remoulade sauce

1. In a small bowl, whisk together mayonnaise, Dijon mustard, capers, hot sauce, smoked paprika, and garlic powder.
2. Set aside for topping the tacos.

Step 4: Grill the rockfish

1. Place a small amount of butter on the outer cooktop of the Arteflame grill.
2. Season the rockfish fillets with salt and black pepper.
3. Sear the fillets on the center grill grate for 1-2 minutes per side.
4. Move the fillets to the outer cooktop and cook for another 4-5 minutes.
5. Remove the fish when the internal temperature is 15°F below the final target (145°F recommended), as it will continue cooking off the grill.

Step 5: Warm the tortillas

1. Place tortillas on the outer cooktop for 30 seconds per side until warm and slightly charred.

Step 6: Assemble the tacos

1. Flake the grilled rockfish into chunks.
2. Place fish onto each tortilla.
3. Add slaw and drizzle the remoulade sauce over the top.
4. Serve immediately and enjoy!

Tips

• For extra crunch, add sliced radishes or crispy tortilla strips.
• Use a digital thermometer to check the internal temperature of the fish.
• Grill lime halves on the flat cooktop for a smoky citrus squeeze.
• Warm tortillas directly on the griddle for better taste and texture.

Variations

1. Spicy Chipotle: Add 1 tbsp chipotle sauce to the remoulade for a smoky kick.
2. Garlic Butter Lemon: Grill the fish with garlic butter and finish with a squeeze of lemon.
3. Tangy Mango Salsa: Replace the slaw with a fresh mango, red onion, and jalapeño salsa.
4. Avocado Cream: Blend avocado, lime juice, and sour cream for a creamy topping.
5. Baja Style: Double the slaw and top with crumbled cotija cheese.

Best Pairings

• Side: Grilled corn on the cob with butter and lime
• Drink: Fresh mango margarita
• Dessert: Grilled pineapple with cinnamon sugar

Conclusion

Maryland grilled rockfish tacos are an unbeatable combination of smoky, fresh, and creamy flavors. Cooking on the Arteflame grill enhances every bite while making cleanup easy. Try this recipe today and enjoy a restaurant-quality meal right at home!