Grilled Halibut Tacos With Roasted Tomato Tequila Salsa Recipes

HALIBUT FISH TACOS

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.

GRILLED FISH TACOS WITH VERA CRUZ SALSA

Steps:

• Heat a charcoal or gas grill to high for direct grilling. Sprinkle the halibut with the ancho powder, salt and pepper. Grill until golden brown and charred on both sides, and just cooked through, about 5 minutes per side. Remove to a cutting board and let rest 5 minutes.
• Using two forks, flake the halibut into large bite-size pieces and put in a large bowl. Pour over the olive oil and lime juice, and toss just to combine. Add the cabbage and cilantro and toss again.
• Serve the fish with the tortillas and Vera Cruz Salsa and let guests fill and wrap their own tacos.
• Heat a charcoal or gas grill to high for direct grilling. Toss the tomatoes and jalapenos with a few tablespoons of canola oil and season with salt and pepper. Grill both until charred on all sides and just soft. Remove from the grill and let cool slightly.
• Halve the tomatoes, remove the seeds and cut into small dice. Dice the jalapenos, including the skin and seeds. Put the tomatoes and jalapenos in a medium bowl. Add the onions, olives, capers, olive oil, vinegar, cilantro, oregano, and lime juice and season with salt and pepper. Let sit at room temperature for 30 minutes before serving.

GRILLED HALIBUT TACOS WITH SALSA VERDE

Steps:

• Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. For salsa, place the tomatillos, onion and garlic on a grilling grid; place on a grill rack. Grill, covered, over medium heat until tender and browned, turning frequently. Cool to room temperature., Remove skin from garlic. Transfer grilled vegetables to a food processor. Add the cilantro, serrano pepper, lime juice, salt and pepper. Cover and pulse until chunky. Refrigerate until serving., In a large resealable plastic bag, combine the lime juice, oil, salt, garlic powder, coriander, cumin and cayenne; add halibut. Seal bag and turn to coat; refrigerate for up to 1 hour., Drain and discard marinade. Grill halibut, covered, over medium heat for 4-6 minutes on each side or until fish flakes easily with a fork. Flake fish into 1-1/2 in. pieces; cool to room temperature., To serve, top tortillas with fish, cabbage and salsa.

GRILLED HALIBUT TACOS WITH ROASTED TOMATO & TEQUILA SALSA

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.