2 tablespoons masa harina

¼ teaspoon pure chile powder

¼ teaspoon granulated garlic

4 4-ounce skinned and boned rockfish fillets

Kosher salt

Freshly ground black pepper

Canola oil, for frying

6 ounces thinly sliced green cabbage

4 ounces thinly sliced red cabbage

2 ounces thinly sliced red onion

¼ cup minced cilantro

2 tablespoons freshly squeezed lime juice

2 tablespoons extra virgin olive oil

¾ cup Avocado Salsa

 

Mix together the masa harina, chile powder, and granulated garlic in a large, shallow dish. Season the fillets generously with salt and pepper. Dip into the masa harina mixture to coat and shake off any excess. Add enough canola oil to a large, heavy nonstick frying pan to come to a depth of 1/8 inch. Heat over medium heat until a pinch of the masa harina mixture sizzles immediately when added. Add the fillets skinned side up and fry without disturbing for 2 to 3 minutes, or until golden brown. Using a fish spatula, turn the fillets and fry another 1 to 2 minutes, or until cooked through and golden brown. Meanwhile, toss together the green cabbage, red cabbage, onion, cilantro, lime juice, and olive oil in a large bowl and season to taste with salt. Remove the fillets to a paper towel-lined plate and drain for about a minute. Arrange the fillets on individual plates, divide the slaw among them, drizzle with the salsa, and serve immediately.

 

Serves 4. Offer warm corn tortillas on the side. If rockfish is unavailable, you can substitute any other firm-fleshed white fish.