Typically, with fish, I buy it the day I need it. I'm very picky about fish and will only buy from certain places. I think it comes from living on Long Island Sound for so long. I had access to fresh fish all the time. You know that expression, "You don't know what you have until its gone"? (Later, you'll wonder why you have the awesome 80's power ballad of a similar name by Cinderella stuck in your head. You're welcome!)
When I moved to Austria, we were completely land locked and suddenly I realized how I'd taken fish for granted while living in Connecticut. Fish from the sea is not the same as fish from the ocean. We went from having fish 2-3 times per week to almost never. When I was pregnant with my daughter I would force myself to have fish at least once per week. I did the same thing every time. Salmon wrapped in a foil/parchment packet with lots of lemon.
Now in Atlanta, I find myself land locked again. Fish has to be shipped to the stores here and most of it is flash frozen. It's just not the same. So I only use a few sources for fish, and we still don't eat fish as often as we once did.
Anyhow, this is such a great meal to have on hand for one of those nights when you just don't feel like cooking. I throw all the ingredients (sans fish) onto my menu for the week. Then when the inevitable day comes that I've had too much on my plate and the idea of making dinner is a ridiculous impossibility, all I have to do is run into Whole Foods and grab some tilapia or cod or other white fleshed fish. It comes together very quickly but is so full of flavor. Always a big hit in our house. And you don't even need to buy a super expensive fish (such as sea bass).
For the fish:
1 tablespoon olive oil
1 clove of garlic, minced
Juice of 1 lime
salt and pepper
1 1/4 pounds skinless, firm, white fleshed fish
In a zip top bag, combine the olive oil, lime juice, garlic, salt and pepper. Add the fish to the bag and coat with marinade. Let sit for 5 minutes while you prepare the toppings.
Remove the fish from the marinade and grill over medium heat, until the fish is opaque throughout. Flake it with a fork and serve in warmed corn tortillas with toppings.
Corn Salsa, from Everyday Food June 2011
1 cup fresh corn, off the cob
1 medium tomato, diced
1 scallion, thinly sliced
1 tablespoon fresh lime juice
salt and pepper
Combine all the ingredients in a bowl. Can be stored for a day in the fridge.
We also use greek yogurt, salsa verde and queso fresco.