This recipe is adapted from chef Gabriela Camara of Mexico City, who made her mark on the food world with her restaurant Contramar. For those of us in the San Francisco area, she has another fabulous restaurant, Cala. Diana Kennedy, anthropologist and author of Mexican Regional Cooking, has been her friend and advisor for years. Chef Camara is using local, seasonal seafood in her San Francisco restaurant, including this stellar recipe for black cod.
These tacos sell out wherever we serve them! Try them at home and see how delicious they are. You can substitute halibut, lingcod, rockfish, and even salmon - they are all fantastic prepared this way!