GRILLED HALIBUT SOFT TACOS WITH CHIPOTLE SAUCE
Provided by Global Cookbook
Number Of Ingredients 12
Steps:
- Place tortillas in covered heat-proof container or possibly sealed aluminum foil packet; put fish in similar container. Hot tortillas and fish in 200 degree oven 15 min before serving. For the Chipotle Sauce: Mix together mayonnaise, buttermilk, peppers, cilantro and salt. (Makes 1 1/2 c.) Quarter green onions lengthwise and cut into 1-inch lengths. Toss together cabbage, green onions and lime juice in medium serving bowl. Place diced tomatoes in serving bowl. Put sauce in serving bowl. When tortillas and fish are hot, set on separate serving plates. Let each diner assemble his or possibly her own tortilla. To assemble: Spread a little sauce down middle of tortilla, add in some fish, sprinkle with diced tomatoes, then garnish with cabbage mix. This recipe yields 4 servings. NOTES :
Nutrition Facts : ServingSize 422 g, Calories 912, Fat 74.42 g, TransFat 0.0 g, SaturatedFat 10.46 g, Cholesterol 39 g, Sodium 712 g, Carbohydrate 34.42 g, Fiber 6.5 g, Sugar 5.73 g, Protein 30.18 g
HALIBUT SOFT TACOS
I sometimes serve these halibut tacos wrapped in lettuce instead of tortillas. Either way, the mango salsa tastes amazing with grilled halibut. This warm-weather recipe is quick, colorful and full of nutrients. -Kristin Kossak, Bozeman, Montana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the mango, avocado, onion, jalapeno, cilantro, 2 teaspoons oil, lemon juice and honey; set aside. Brush halibut with remaining oil; sprinkle with salt and pepper. , Grill halibut on greased rack, covered, over high heat or broil 3-4 in. from the heat until fish flakes easily with a fork, 3-5 minutes on each side., Place lettuce leaves on tortillas; top with fish and mango mixture. Drizzle with chili sauce.
Nutrition Facts : Calories 330 calories, Fat 12g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 648mg sodium, Carbohydrate 28g carbohydrate (12g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges
HALIBUT FISH TACOS
Grilled fish tacos.
Provided by kmacs22
Categories World Cuisine Recipes Latin American Mexican Main Dishes Tacos Fish
Time 50m
Yield 8
Number Of Ingredients 13
Steps:
- Stir lime juice, olive oil, cilantro, jalapeno, chile powder, cumin, salt, and pepper together in a large bowl or resealable zip-top bag. Add halibut and marinate for 20 to 25 minutes. Do not over-marinate, as lime juice will start to 'cook' the fish.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Drain marinade; grill fillets for 5 minutes. Turn and cook until fish flakes easily with a fork, about 2 minutes more.
- Warm tortillas on the grill or stove. Divide halibut among tortillas and top with cabbage, salsa, pepper Jack cheese, and avocado.
Nutrition Facts : Calories 268.5 calories, Carbohydrate 18.2 g, Cholesterol 28.2 mg, Fat 17.1 g, Fiber 4.5 g, Protein 12.4 g, SaturatedFat 4.5 g, Sodium 321.1 mg, Sugar 2 g
GRILLED FISH TACOS WITH CHIPOTLE-LIME DRESSING
I came up with this recipe when I couldn't find good directions for grilled fish tacos. I liked the chipotle-lime combination in a dip I once tried so I imitated it here. Choose toppings to suit your taste, or include typical accompaniments such as salsa fresca, cabbage, a squeeze of lime juice, and chopped cilantro.
Provided by MaryD
Categories World Cuisine Recipes Latin American Mexican
Time 6h44m
Yield 6
Number Of Ingredients 25
Steps:
- To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.
- To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.
- Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
- Remove fish from marinade, drain off any excess and discard marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.
- Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.
Nutrition Facts : Calories 415.6 calories, Carbohydrate 38.5 g, Cholesterol 42.6 mg, Fat 19.2 g, Fiber 6 g, Protein 22.6 g, SaturatedFat 5.3 g, Sodium 644.3 mg, Sugar 7 g
HALIBUT FISH TACOS WITH GUACAMOLE SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings, 3 fish tacos each
Number Of Ingredients 13
Steps:
- Preheat a grill pan or indoor grill to high heat or, prepare outdoor grill. Drizzle halibut with extra-virgin olive oil to keep fish from sticking to the grill pan or grill. Season fish with salt and pepper, to your taste. Roll lime on the counter top to get juices flowing. Also, any under ripe citrus may be placed in a microwave oven for 10 seconds at high setting to induce the juices to flow. Grill fish 4 to 5 minutes on each side or until opaque. Squeeze the juice of 1 lime down over the fish and remove from the grill pan or grill. Flake fish into large chunks with a fork.
- While fish is cooking, in a blender or food processor, combine avocado flesh, lemon juice, cayenne pepper, yogurt and salt. Process guacamole sauce until smooth. Remove guacamole sauce to a bowl and stir in diced tomatoes and chopped scallions. Shred lettuce and reserve.
- When fish comes off the grill pan or grill, blister and heat soft taco wraps. To assemble, break up fish and pile some of the meat into soft shells and slather with guacamole sauce. Top with shredded lettuce, fold tacos over and eat!
GRILLED HALIBUT TACOS WITH ROASTED TOMATO & TEQUILA SALSA
These are so easy and so good! And the fish and the salsa can be made ahead. If you like very spicy salsa, add more chipotle. But be careful--chipotles in adobo are HOT!
Provided by Chef Kate
Categories Lunch/Snacks
Time 30m
Yield 8 tacos
Number Of Ingredients 19
Steps:
- For the Halibut:.
- Heat a grill pan on high heat.
- Season the fish with salt and pepper.
- Rub the grill pan with vegetable oil.
- Place the halibut in the hot pan and grill for 4 minutes before turning to grill the second side.
- Baste the fish with the citrus juice.
- Turn the fish and continue to grill until cooked through.
- Remove the fish from the pan and allow to cool.
- Flake the fish and side aside while preparing the salsa.
- For the Salsa:.
- Heat a Pan on medium heat.
- Place the tomato, pepper, garlic clove, and onion in the pan.
- Dry roast the ingredients for 8-10 minutes or until lightly caramelized.
- Combine dry roasted ingredients, chopped chipotle pepper, olive oil, cilantro, and lime juice in a quart container in blender and process until smooth.
- Mix in the tequila and season with salt and black pepper.
- To assemble:.
- Divide the flaked halibut onto the corn tortillas.
- Spoon salsa onto the fish.
- Top with cilantro and lime juice.
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