We?ve been catching blackfin tuna on feathers while trolling offshore in around 300? of water. This is a very good eating fish and we really like it in tacos.
This meal is so easy to prepare and all of the elements can be served family-style for a make-your-own-taco bar extravaganza. Because of its texture, blackfin tuna is especially good in this dish, as is wahoo and dolphin (mahi), but you can substitute your favorite fish or any other protein.
Filet the blackfin tuna and remove the very prominent blood line. Butterfly the loins so that they are uniform in thickness, the idea being that all the filets will cook at the same speed.
Season both sides with chili powder, garlic powder, cayenne pepper, black pepper and salt.
Grill or broil, turning once, until the fish has some color on both sides, but is still no more than pink on the inside...this fish cooks very fast and can become dry and less flavorful if overcooked.
Break the cooked fish into chunks and place on corn or flour tortillas (spread first with refried beans, if desired).
Add salsa composed of chopped fresh seeded tomatoes, onions and cilantro.
Top with Mexican melting cheese (queso quesadilla).
Hot sauce? Not really necessary, but who doesn?t enjoy another layer of flavor? So maybe Cholula, Valentina or your personal favorite.
Beer, margaritas, lemonade, sangria? Decisions, decisions...
And this seems like a perfect time to mention that fishing has been outstanding. The weather has been truly magnificent and we?ve been catching wahoo, snapper, kingfish, bonito, barracuda, shark and...blackfin tuna!
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