Grilled Bermuda Fish taCos
Bonito is the perfect local fish to use for grilled fish tacos. Not only is it plentiful in the season and less expensive than its tuna cousins,
but also it is flavourful, firm yet flaky and won’t dry out.
1 lb. bonito or Bermuda tuna
2 medium limes, halved
1 tbsp olive oil
Freshly ground black pepper
1/2 small head green cabbage
(about 14 oz), finely sliced
1/2 medium Bermuda onion,
1/4 cup coarsely chopped
6–8 soft tortillas (6-inch)
1. Combine the cabbage, onion and cilan-
tro in a large bowl and add the juice of
2. Drizzle with olive oil, season with salt and
pepper, and toss to combine. Taste and add
more salt and pepper if necessary; set aside.
3. To warm the tortillas, heat a medium-sized
frying pan over medium-high heat. Add
one tortilla at a time, flipping to warm
both sides, about five minutes total.
4. Wrap the warm tortillas in a clean dish-
cloth and set aside while you prepare
5. Brush the grates of a grill pan or outdoor
grill with oil and heat over medium-high
heat until hot. Place the fish on the grill.
6. Cook without moving until the underside
of the fish has grill marks and is white
and opaque on the bottom, about three
minutes. Flip and grill the other side until
white and opaque, about two to three
minutes more. (It’s OK if it breaks apart
while you’re flipping.)
7. Transfer the fish to a plate.
8. Slice the remaining lime into wedges and
serve with the tacos.
To construct a taco, break up some of the cooked fish, place it in a warm tortilla, and top it with slaw and any optional garnishes.
Optional garnishes: Sliced avocado, guacamole or salsa.