Halibut Fish Tacos Recipes

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.

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!

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.

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.

Steps:

• In a medium bowl, combine the tomatoes, onion, garlic, cilantro and jalapeño (if using).
• In a small bowl, whisk the mayonnaise and sour cream until combined. Season to taste with the halved lime, salt, pepper and chipotle (if using).
• In a medium bowl, mix together the flour, chili powder and 1 1/2 teaspoons each of kosher salt and black pepper. Pour the milk into another medium bowl, and place the fish into it.
• Pour 1/4 cup of the peanut oil into a 12-inch frying pan and place over medium-high heat until it shimmers and is about to smoke. Remove the fish pieces from the milk bath and dredge them lightly through the flour mixture, shaking to remove excess. Add the butter to the pan. Place some fish pieces in the oil, without crowding them, and cook until deep golden brown on one side, 3 to 4 minutes. Turn carefully and cook for 1 minute more. Remove to a warmed, paper-towel-lined plate and sprinkle with salt. Repeat with the remaining fish.
• Meanwhile, lightly grease a skillet with a drizzle of oil and set over medium heat. Heat the tortillas, one or two at a time, until they are soft and hot. Keep them warm, wrapped in a dish towel.
• Fill each tortilla with 3 pieces of fish, browned side up, followed by tomato salsa and a pinch of cabbage. Drizzle with the cream sauce. Serve 2 to 3 tacos per person, with lime wedges and hot sauce on the side.

Steps:

• Heat the oil in a large skillet over medium heat, and saute the chile, leek, and garlic until tender and lightly browned. Season with salt and pepper.
• Mix the chicken broth and tomatoes into the skillet, and season with cumin. Bring to a boil. Reduce heat to low. Place the halibut into the mixture. Sprinkle with lime juice. Cook 15 to 20 minutes until the halibut is easily flaked with a fork. Wrap in warmed corn tortillas to serve.

Steps:

• Flake the cooked halibut into a skillet. Add the 2 tablespoons of salsa, taco seasoning and cumin, and gently stir til combined and hot. Squeeze the juice of of 1 lime over the fish, and spoon the fish mixture into a warmed tortilla (corn or flour-your choice). Top with lettuce, grated cheese and additional salsa. Add any additional toppings you enjoy!

Steps:

• Preheat a grill pan or indoor grill to high heat or, prepare outdoor grill.
• Drizzle halibut with 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.
• 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!
• Enjoy!