I'm currently in transition, moving from England back to America, and thankfully my parents have opened their home to us while we find a house. I love this set-up for a variety of reasons; one being, I have access to fresh Alaskan halibut, caught by papa himself!!
Just add some simple and zesty flavors to the halibut, and BAM, you now have the best fish tacos ever!
INGREDIENTS:
- 3 limes (divided)
- 2 cloves garlic, quartered
- 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
- 1 1/2 teaspoon sea salt (divided)
- 4 tablespoons extra-virgin olive oil (divided)
- 1 tablespoon water
- 1 pound skinless halibut fillets, cut into 1-inch chunks
- 4 cups packed finely shredded green or savoy cabbage (about 8 ounces)
- 2/3 cup good quality sour cream
- corn tortillas, warmed (I like this kind)
DIRECTIONS:
1. Finely grate the zest of one lime and add it to the bowl of a food processor. Squeeze in the juice of same lime and add the garlic, cilantro, coarsely chopped scallions, cumin and 1 teaspoon salt, and pulse until roughly chopped. Add 2 tablespoon of the olive oil and 1 tablespoon water and continue to pulse until the mixture becomes a chunky sauce.
2. Toss the halibut chunks in a bowl with all but 1 tablespoon of the marinade and let marinate for 10 to 15 minutes while you prepare the cabbage and the sour cream.
3. In a large bowl, toss the remaining 1 tablespoon marinade with the cabbage, finely chopped scallions, the juice of the second lime, 1 tablespoon of the olive oil and 1/2 teaspoon salt. Set aside.
4. In a small bowl, stir together the sour cream, the juice of the remaining lime and a pinch of salt. Set aside.
5. Heat a large skillet over medium-high heat, and add 1 tablespoon olive oil. Add the halibut to the skillet in a single layer, and cook, turning occasionally, until the fish flakes easily with a fork; only about 4 minutes.
6. Divide the fish among the tortillas and top with prepared cabbage and sour cream, and enjoy!
Approximately 4 servings
(Adapted recipe from here)
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