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
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 FOR TWO
"This is one of my summery, healthy favorites that is quick, colorful and full of nutrients. Sometimes I serve them wrapped in lettuce, instead of tortillas." Kristin Kossak, Bozeman, MT
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the mango, avocado, onion, jalapeno, cilantro, 1 teaspoon oil, lemon juice and honey; set aside. Brush halibut with remaining oil; sprinkle with salt and pepper. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill halibut, covered, over high heat or broil 3-4 in. from the heat for 3-5 minutes on each side or until fish flakes easily with a fork., Place lettuce leaves on tortillas; top with fish and mango mixture. Drizzle with chili sauce.
Nutrition Facts : Calories 374 calories, Fat 13g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 649mg sodium, Carbohydrate 37g carbohydrate (19g sugars, Fiber 3g fiber), Protein 28g protein.
HALIBUT FISH TACOS WITH CILANTRO SAVOY SLAW
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 13
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.
TUSCAN HALIBUT FOR TWO
Simple no muss no fuss recipe using foil to bake or grill. Easy to make, easy to eat, easy to clean up.
Provided by KelBel
Categories Halibut
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F and combine beans, tomato, and 1 tablespoons pesto; mix well. Center 1/2 of bean mixture on each foil sheet.
- Top each with one halibut steak; drizzle with lemon juice. Sprinkle halibut with lemon pepper. Top with lemon slices. Bring up sides of foil and double fold. Double fold ends under, leaving room for heat circulation inside packets.
- Bake 16 to 20 minutes on a cookie sheet in oven. Serve with remaining pesto.
- Grill: Preheat grill to medium-high and grill 14 to 18 minutes in a covered grill. Serve with remaining pesto.
Nutrition Facts : Calories 659, Fat 10.2, SaturatedFat 1.6, Cholesterol 130.6, Sodium 226.9, Carbohydrate 38.5, Fiber 12.6, Sugar 1.9, Protein 99.4
HALIBUT FISH TACOS WITH GUACAMOLE SAUCE
Make and share this Halibut Fish Tacos with Guacamole Sauce recipe from Food.com.
Provided by Sharon123
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
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!
Nutrition Facts : Calories 689, Fat 27.6, SaturatedFat 5.7, Cholesterol 92, Sodium 1322.6, Carbohydrate 68, Fiber 14.5, Sugar 8.4, Protein 46
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