This recipe is from Jenny Shea Rawn as part of the Massachusetts Seafood Ambassador Program led by Eating with the Ecosystem.

Time: 25 minutes
Serves: 6-8

Ingredients
For the bluefish:
· ½ lb bluefish filet, patted dry
· 1 tsp neutral cooking oil
· ¼ tsp black pepper
· 1/8 tsp kosher salt
· 1 lime, cut into wedges (two wedges for fish, the rest for serving)
For the slaw:
· 3 cups shredded cabbage
· 2 tbs mayo
· 2 tbs white wine vinegar
· Kosher salt, to taste
· Freshly ground black pepper
Assembly:
· 50 whole grain tortilla “scoop” chips (~half of a 10 oz bag)
· ½ cup guac
· ¼ cup quick pickled onion
· ¼ cup sour cream
· 1 jalapeno, very thinly sliced
· ¼ cup cilantro leaves

Directions
Preheat grill to high. Place fish on a piece of tin foil. Brush fish with oil, sprinkle with black pepper + salt. Squeeze 2 lime wedges overtop fish. Reduce heat to medium high. Place the foil (with fish) on the grill. Cover, grill for 6—8 minutes, until fish flakes easily
with a fork when inserted in the thickest part of the fillet. Flake fish. Combine cabbage, mayo, & vinegar in a medium bowl. Season with salt + pepper. Place 2 chips on top of each other. Add slaw, fish, guac, pickled red onion. Drizzle with sour cream, top with jalapeño & cilantro. Serve with lime wedges.

Note:

Prepare right before serving and don’t allow them to sit.

These recipes are brought to you as part of the Massachusetts Seafood Ambassador program led by @eating_with_the_ecosystem. The program is made possible by funding provided by commercial fishermen of MA from permit fees at no additional cost to the fishermen via @massmarinefisheries Seafood Marketing Grant Program.