Wild Alaska Rockfish Nachos
These Wild Alaska Rockfish Nachos are a game-day snack, a family-style dinner, and a party platter all rolled into one. Flaky, grilled rockfish fillets—lightly seasoned with smoky taco spices—take center stage on a bed of crispy tortilla chips, melty Jack and cheddar cheese, savory black beans, and zesty pico de gallo. Topped with creamy guacamole, sour cream, and a sprinkle of fresh cilantro, this bold and flavorful recipe gives classic nachos a fresh-from-the-sea Alaskan twist. It’s a crowd-pleaser that’s equally delicious with wild Alaska yelloweye, lingcod or halibut!
Photo and recipe courtesy of Alaska Seafood.
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Prep Time: 15 minutes
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Cook Time: 10 min, not including cooking beans
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Total Time: 25 minutes
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Servings: 8
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Yield: 6 oz rockfish nachos per serving
Ingredients
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3 pounds Wild Alaska rockfish fillets, 4 to 6 oz. ea. (If rockfish fillets are small you might need 2-3)
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8 Tablespoons taco seasoning, prepared
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4 cups Jack/Cheddar cheese blend, shredded
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2-2/3 cups black beans, prepared, hot
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1-1/4 cups pico de gallo, prepared
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1 cup sour cream
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1 cup guacamole, prepared
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1-1/2 pounds corn tortilla chips, prepared
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8 Tablespoons cilantro, chopped
Instructions
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Prepare rockfish Sprinkle each side of the Alaska rockfish with ½ Tbsp. of the taco seasoning. Hold covered under refrigeration until needed. One Serving: Grill or griddle 1 portion of Alaska rockfish 2-3 minutes on each side, turning carefully.
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Assemble and serve Per serving, mound 3 oz. of tortilla chips on a serving plate. Sprinkle with 1/3 cup of black beans, then flake the grilled fish evenly over the chips, then cover evenly with ½ cup of cheese. Place in hot oven or under salamander and cook until the cheese melts. Remove and evenly distribute 3 Tbsp. pico de gallo, 2 Tbsp. sour cream and 2 Tbsp. guacamole over the melted cheese. Garnish with 1 Tbsp. chopped cilantro. Serve.