GRILLED FISH TACOS WITH VERA CRUZ SALSA
Provided by Bobby Flay
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 23
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 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.
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
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
GRILLED PACIFIC HALIBUT WITH MANGO SALSA
This sweet and spicy salsa goes beautifully with a firm, white fish like halibut. Make sure your mango is very ripe. Mangos are a good source of potassium, vitamin A and beta-carotene. You would think that such a sweet fruit would be high in calories, but because of all the water in a juicy mango, the caloric content is relatively low - about 135 calories in a whole mango, according to nutritionist and author Jonny Bowden.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, main course
Time 30m
Yield Serves four
Number Of Ingredients 11
Steps:
- Finely dice the mango. Cut down the broad side of the mango, slightly off center, from the stem end to the tip end. The knife should scrape against the side of the pit. Repeat on the other side, cutting as close to the pit as possible. Cut the flesh from the sides of the pit, following the curve of the pit. Lay each half on your cutting surface, and score with the tip of your knife in a cross-hatch pattern, down to the skin but not through it. Turn the mango half inside out, and slice the cubes away from the skin. Then cut the cubes into very small dice.
- Toss the mango in a bowl with the chiles, cilantro, mint, jicama and lime juice. Season with salt if desired. Cover the bowl, and allow to sit for an hour while you prepare your grill.
- Heat a medium-hot grill (or heat an indoor griddle or grill pan). Season the halibut fillets or steaks with salt and pepper, and toss with the olive oil in a bowl. Place the fish directly over the coals, and grill for four to five minutes per side, depending on the thickness. The fish should be opaque all the way through, and you should be able to pull it apart with a fork.
- Remove the fish to a plate or a platter. Serve with the salsa spooned partially over the fish and partially on the side. Alternately, spoon the salsa onto plates and set the fish on top. Garnish with lime wedges and serve.
Nutrition Facts : @context http, Calories 422, UnsaturatedFat 16 grams, Carbohydrate 18 grams, Fat 27 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 10 grams, Sodium 705 milligrams, Sugar 15 grams, TransFat 1 gram
GRILLED HALIBUT TACOS WITH SALSA VERDE
Roasting the vegetables for the salsa in these fish tacos intensifies the flavors and provides such a wonderful, smoky taste.-Michelle Anderson, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 265 calories, Fat 9g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 722mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges
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- Preheat oven to 450 degrees F. Place tomatoes and onion in a shallow foil-lined baking pan. Drizzle with 1 tbsp of oil. Sprinkle with salt; toss to coat Roast 20 to 30 minutes or until browned. Cool slightly.
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- Preheat oven to 325°F. Place the tomatillos, onion and garlic on a baking pan. Drizzle with the olive oil and cover with foil. Bake until tender (about 30 mins.). Cool to room temperature.
- In a large plastic bag, add the lime juice, oil, salt, and Mexican seasoning mix and shake to combine. Add halibut. Seal the bag and turn to coat the fish evenly. Refrigerate for up to 1 hour.
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