Naked Fish Tacos with Pacific Dover Sole

Three soft corn tortillas filled with grilled Pacific Dover sole, fresh arugula, diced avocado, onions, and a drizzle of creamy sauce. Served on a white rectangular plate with a side of vibrant red salsa in a small white bowl, creating a light and refreshing fish taco dish.

With fish fry season in full swing, why not try a lighter, healthier alternative? These Naked Fish Tacos highlight Pacific Dover Sole, a flaky white fish with a naturally sweet, buttery taste. Flash-seared with no breading, this dish stays gluten- and carb-free while delivering incredible flavor and texture—so good, you won’t even miss the tortilla!

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Serving Size: 4
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Ingredients

  • 1 1/2 -2 lb Pacific Dover Sole
  • 1/2 cup Joe’s Remoulade
  • 1 white onion
  • 1 jalapeño
  • 2 avocado
  • 1 bunch cilantro
  • 3 tsp Bad Byron’s Butt Rub (dry rub)
  • 1 tbs olive oil

Instructions

  1. Sprinkle each piece of fish with Bad Byron’s Butt Rub on both sides.  This versatile seasoning mixture can be found at Joe’s.  Made of a combination of salt, pepper, paprika, onion and chipotle powder, its subtle smokiness with little heat adds a big punch of flavor enhancement to a mild fish.
  2. On medium high heat, with a tablespoon of olive oil, sear each side for a minute in a sauté pan.This thin and flakey fish cooks quickly making it necessary to monitor so not to dry it out.
  3. It is essential to sear each side only once, otherwise you risk losing beautiful large pieces.  If you prefer to flake your fish into smaller bites, fork though each piece a few times.
  4. Lightly toss and coat sliced onions and jalapeños in Joe’s homemade remoulade.The creaminess of the sauce cuts the heat and bite of the vegetables paired with avocado and cilantro will transport you to Baja, Mexico.
  5. Feel free to add corn, shrimp, or any other ingredients you enjoy in tacos.  Big on flavor, high on health benefits you can have dinner on the table in minutes.

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