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1
Put at least 1 inch of water in the bottom of a steamer.
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2
When the water simmers, wrap the tortillas in a kitchen towel and set in the steamer.
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3
Steam for 3 minutes, then turn off the heat and keep the cover on the steamer while you prepare the fish.
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4
Cut the fish into 8 equal pieces.
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5
Mix the garlic, salt, pepper, and lime juice together and rub into the fish.
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6
Mix the cornmeal and chile powder together.
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7
Remove the fish from the marinade and dredge lightly in the cornmeal mixture.
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8
Pour 1/8 inch of oil into a large skillet and place over medium-high heat.
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9
After a couple of minuteswhen a pinch of cornmeal sizzles in the oilgently lay the fish pieces in the skillet.
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10
Fry, turning once, until golden brown and tender (a thin-bladed knife will meet little resistance).
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11
Do not overcrowd; work in batches if necessary.
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12
Drain on paper towels.
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13
Remove the tortillas from the steamer and place a piece of fish in the center of each.
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14
Top with shredded cabbage and serve with lime wedges and salsa.
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15
Omit the cornmeal.
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16
Marinate the fish as directed.
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17
Start a charcoal fire or preheat a gas grill or broiler; the fire should be quite hot, the rack 3 or 4 inches from the heat source.
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18
Remove the fish from the marinade, drizzle with the oil, and sprinkle with the chile powder.
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19
Grill the fish for about 4 minutes, inserting a metal spatula between the fish and the grill every 2 minutes or so to minimize sticking.
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20
Turn the fish and grill for another 4 minutes, again making sure the fish doesnt stick.
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21
Check for doneness; the fish will still be firm and juicy but will have lost its translucence, and a thin-bladed knife will pass through it fairly easily.
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22
Proceed as directed.
