From Lisa Fulconer

½ cup (125ml) flour
1 teaspoon (5ml) sweet smoked paprika powder
Salt and pepper to taste
1 lb (500g) sablefish collars (thaw in fridge overnight)
1 tablespoon (15ml) olive oil
1 tablespoon (15m) butter
corn tortillas
shredded cabbage

Combine flour, paprika, salt and pepper. Dredge fish in flour mixture, coating well.

Heat olive oil and butter in skillet. Fry dredged fish pieces at moderately high heat until golden (about 3 minutes each side).

Depending on size, place one or two fish pieces in warm corn tortillas. Top with shredded cabbage, fresh salsa and chipotle mayonnaise.

Fresh Salsa

Combine the following:

6 medium tomatoes, chopped
1 medium red onion, diced
1 serrano chili, seeded and diced
Chopped cilantro (about 2 Tbsp or 30ml)
1 lime juiced
1 tablespoon (15ml) olive oil
Salt and pepper to taste

Chipotle Mayonnaise

Not only does this add a creamy and hot jolt to tacos, but it’s also great in sandwiches.

2 chipotle chilis in adobo sauce, finely chopped. Remove seeds if desired.
¼ cup (60ml) mayonnaise
¼ cup (60ml) sour cream
1 tablespoon (15ml) lime juice

For more sablefish recipes go to www.canadiansablefish.com