Secret Sauce (you can make this in advance and store in your fridge for months)

• Combine mayonnaise and Sriracha sauce. Mix until one color.
• Give sauce a quick taste and adjust spice level as needed.

Cooking The Fish

• Lay the fillets out on a cutting board and remove any pin bones. This can be done by pulling individual bones or cutting out the strip of meat around them.
• Place 2 Tbs of butter in a large frying pan (I prefer cast-iron) over Med-High heat. Let the butter and pan heat up as you prep the fish.
• If rockfish fillets are more than 1 inch thick, fillet them in half.
• Cut fillets long-wise into 1 to 2 inch strips following any striations, then cut cross-wise creating chunks of fish no larger than 2x2 inch squares.
• Lay chunks of fish out on cutting board and generously sprinkle the top sides with lemon pepper and cumin.
• Using tongs, lay 1 chunk of fish upside down in hot pan to check that butter and pan are ready. If the butter sizzles, then it is ready for the rest of the fish.
• Lay the remaining fish chunks upside down in the hot pan.
• Generously sprinkle the top sides with lemon pepper and cumin.
• As the fish cooks, it will change color & texture. The thinner pieces may start to curl, and the cooked meat will turn opaque. Turn the thin pieces over first, letting the thicker pieces continue to cook.
• If the bottom of the pan looks dry or fish is difficult to flip, you can add butter to the pan, 1 Tbs at a time.
• Turn the thicker pieces over when you can tell that they are cooked ½ way through their thickness.
• Remove individual fish chunks from pan when they become flakey. Check them by pressing on them with tongs and let them crumble into pan.
• Do not overcook fish, or it will become dry and tough.
• After fish is done and while pan is still hot, carefully pour a thin layer of water into pan to steam clean. As it cools, you should be able to scrape off any cooked-on remnants.

Build your tacos as desired

Enjoy!