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Grilled Halibut Soft Tacos with Lime-Garlic Vinaigrette

Lime-Garlic Vinaigrette:
1/4 cup minced garlic
1/2 cup minced green onions
1/2 cup freshly-squeezed lime juice
1/2 cup finely-chopped sweet cherry peppers (assorted colors if possible)
1 1/2 tablespoons minced serrano or jalapeņo pepper -- (optional)
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
3 tablespoons olive oil


Tacos:
4 halibut fillets - (6 oz ea)
1/4 teaspoon salt
1/8 teaspoon freshly-ground black pepper
1 tablespoon olive oil
8 small corn tortillas - (to 12)
1/2 head green cabbage -- shredded, or sliced very thin
Lime-Garlic Vinaigrette -- (listed above)
1/2 cup cilantro leaves


Lime-Garlic Vinaigrette: Combine the garlic, green onions, lime juice, peppers, serrano pepper (if using) and salt and pepper in a bowl and whisk until all ingredients are thoroughly blended.


Gradually whisk in the olive oil until the vinaigrette has emulsified. Set aside until ready to serve. (Makes 1 cup)


Tacos: Heat the grill pan over medium-high heat. Season the halibut with salt and pepper and lightly brush with olive oil. Grill the fillets on each side for about 3 minutes or until the fish flakes. Time can vary depending on the thickness of the halibut fillets. A general rule of thumb is about 8 to 10 minutes per inch of thickness. Remove the fish from the pan and allow to rest for a few minutes. Flake into bite-size pieces.


Heat the tortillas briefly in an oven (wrapped in foil), over a gas burner or on a cleaned grill pan just until warm, but still soft.


Sprinkle pieces of halibut onto a warm tortilla, top with shredded cabbage and spoon some Lime-Garlic Vinaigrette over the top. Garnish with cilantro leaves. Fold tortilla in half and eat while still warm.


This recipe yields 4 servings.


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