Fish Tacos

Directions

1. 1
   Put at least 1 inch of water in the bottom of a steamer.
2. 2
   When the water simmers, wrap the tortillas in a kitchen towel and set in the steamer.
3. 3
   Steam for 3 minutes, then turn off the heat and keep the cover on the steamer while you prepare the fish.
4. 4
   Cut the fish into 8 equal pieces.
5. 5
   Mix the garlic, salt, pepper, and lime juice together and rub into the fish.
6. 6
   Mix the cornmeal and chile powder together.
7. 7
   Remove the fish from the marinade and dredge lightly in the cornmeal mixture.
8. 8
   Pour 1/8 inch of oil into a large skillet and place over medium-high heat.
9. 9
   After a couple of minuteswhen a pinch of cornmeal sizzles in the oilgently lay the fish pieces in the skillet.
10. 10
    Fry, turning once, until golden brown and tender (a thin-bladed knife will meet little resistance).
11. 11
    Do not overcrowd; work in batches if necessary.
12. 12
    Drain on paper towels.
13. 13
    Remove the tortillas from the steamer and place a piece of fish in the center of each.
14. 14
    Top with shredded cabbage and serve with lime wedges and salsa.
15. 15
    Omit the cornmeal.
16. 16
    Marinate the fish as directed.
17. 17
    Start a charcoal fire or preheat a gas grill or broiler; the fire should be quite hot, the rack 3 or 4 inches from the heat source.
18. 18
    Remove the fish from the marinade, drizzle with the oil, and sprinkle with the chile powder.
19. 19
    Grill the fish for about 4 minutes, inserting a metal spatula between the fish and the grill every 2 minutes or so to minimize sticking.
20. 20
    Turn the fish and grill for another 4 minutes, again making sure the fish doesnt stick.
21. 21
    Check for doneness; the fish will still be firm and juicy but will have lost its translucence, and a thin-bladed knife will pass through it fairly easily.
22. 22
    Proceed as directed.