Halibut Fish Tacos With Cilantro Savoy Slaw Recipes

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HALIBUT FISH TACOS



Halibut Fish Tacos image

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

1 lime, juiced
¼ cup olive oil
¼ cup chopped cilantro
1 jalapeno pepper, diced
1 tablespoon ground ancho chile powder
¼ teaspoon ground cumin
salt and ground black pepper to taste
½ pound halibut fillets
8 corn tortillas
2 cups shredded cabbage
1 (8 ounce) jar salsa
1 cup shredded pepper Jack cheese
1 avocado, sliced

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

HALIBUT FISH TACOS WITH GUACAMOLE SAUCE



Halibut Fish Tacos with Guacamole Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings, 3 fish tacos each

Number Of Ingredients 13

4 pieces fresh halibut, steak or filets, 6 to 8 ounces each
Extra-virgin olive oil, for drizzling
Salt and pepper
1 lime, juiced
3 small to medium ripe Haas avocados, pitted and scooped from skins with a large spoon
1 lemon, juiced
1/2 teaspoon cayenne pepper, eyeball it
1 cup plain yogurt
1 teaspoon coarse salt, eyeball it
2 plum tomatoes, seeded and chopped
2 scallions, thinly sliced on an angle
1 heart Romaine lettuce
12 soft (6-inch) flour tortillas

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!

HALIBUT FISH TACOS WITH CILANTRO SAVOY SLAW



Halibut Fish Tacos with Cilantro Savoy Slaw image

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 13

3 limes
2 cloves garlic, quartered
1 small bunch cilantro, leaves and tender stems (about 2 cups packed)
1 small bunch cilantro, leaves and tender stems (about 2 cups packed)
1 bunch scallions, half coarsely chopped and half finely chopped
1 1/2 teaspoons ground cumin
Kosher salt
1/4 cup extra-virgin olive oil
1 pound skinless halibut fillets, cut into 1-inch chunks
4 cups packed finely shredded savoy cabbage (about 8 ounces)
2/3 cup sour cream
8 to 12 corn tortillas, warmed
Prepared salsa verde, for serving

Steps:

  • Finely grate the zest of one of the limes and add it to the bowl of a mini food processor. Squeeze in the juice of the lime and add the garlic, cilantro, coarsely chopped scallions, cumin and 1 teaspoon salt and pulse until roughly chopped. Add 2 tablespoons of the olive oil and 1 tablespoon water and continue to pulse until the mixture becomes a chunky sauce.
  • Toss the halibut in a bowl with all but 1 tablespoon of the sauce and let marinate for 10 to 15 minutes while you prepare the cabbage and the sour cream.
  • In a large bowl, toss the remaining 1 tablespoon cilantro sauce with the cabbage, finely chopped scallions, the juice of the second lime, 1 tablespoon of the olive oil and 1/2 teaspoon kosher salt. In a small bowl, stir together the sour cream, the juice of the remaining lime and a pinch of salt.
  • Heat a large nonstick skillet over medium-high heat. Add half of the remaining 1 tablespoon olive oil. Add about half of the fish, so the pieces are in a single layer, and cook, turning, until the fish is just opaque and flakes easily with a fork, about 4 minutes. Transfer the fish to a plate and cook the remaining fish with the remaining oil. Divide the fish among the tortillas and top with cabbage. Serve with the sour cream and salsa verde on the side.

HALIBUT FISH TACOS WITH CILANTRO SAVOY SLAW



Halibut Fish Tacos with Cilantro Savoy Slaw image

Number Of Ingredients 0

Steps:

  • Finely grate the zest of one of the limes and add it to the bowl of a mini food processor. Squeeze in the juice of the lime and add the garlic, cilantro, coarsely chopped scallions, cumin and 1 teaspoon salt and pulse until roughly chopped. Add 2 tablespoons of the olive oil and 1 tablespoon water and continue to pulse until the mixture becomes a chunky sauce.Toss the halibut in a bowl with all but 1 tablespoon of the sauce and let marinate for 10 to 15 minutes while you prepare the cabbage and the sour cream.In a large bowl, toss the remaining 1 tablespoon cilantro sauce with the cabbage, finely chopped scallions, the juice of the second lime, 1 tablespoon of the olive oil and 1/2 teaspoon kosher salt. In a small bowl, stir together the sour cream, the juice of the remaining lime and a pinch of salt.Heat a large nonstick skillet over medium-high heat. Add half of the remaining 1 tablespoon olive oil. Add about half of the fish, so the pieces are in a single layer, and cook, turning, until the fish is just opaque and flakes easily with a fork, about 4 minutes. Transfer the fish to a plate and cook the remaining fish with the remaining oil. Divide the fish among the tortillas and top with cabbage. Serve with the sour cream and salsa verde on the side.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 307

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