Tequila Lime Halibut Recipes

Steps:

• Preheat oven to 400f degrees.
• Place the halibut roast on a sheet of foil, large enough to wrap it and place it in a shallow oven proof dish or tray. Cut three slits into white skin side of halibut roast, deep enough to hold wedges of lime. Sprinkle sea salt and fresh ground pepper over the roast and into the slits. Place a lime wedge into each slit. Squeeze juice of one lime over all. Pour the Tequila liqueur over the roast and sprinkle the lime zest over all. Wrap the foil tightly around the roast and let rest in fridge for 15 to 30 minutes.
• Roast in 400f degree oven for approximately 30 to 40 minutes depending on the size of the roast, or until the fish flakes easily.
• Unwrap and place on a platter to remove skin and bones, place halibut pieces on another platter and pour liquid that accumulated in foil over, garnish with lime wedges.

Steps:

• Mix marinade ingredients (all except fish) in a plastic container large enough to hold fish in a single layer.
• Add halibut and turn over.
• Cover and refrigerate for 30 minutes, turning at least once.
• Remove fish from marinade and pour marinade into a small saucepan.
• Bring to a boil, reduce heat to simmer, and cook for 5 minutes, stirring often.
• Remove from heat.
• Grill halibut over medium-hot coals for about 4 minutes per side, or until fish is done in the center.
• Serve marinade sauce over fish.

Steps:

• Marinate the Halibut in tequila, lime, cilantro, and garlic.
• Sauce preparation: Blend sauce ingredients in blender or food processor.
• Broil the fish and drizzle with sauce.
• Serve with rice and seasonal vegetable and a wedge of lime.

Steps:

• Mix garlic, lime juice, tequila, and agave nectar in a large bowl. Add pineapple, tomato, onion, radishes, jalapeño, and halibut and toss to coat. Fold in avocado, cilantro, and mint; season with salt.
• Chill 10 minutes before serving.

Steps:

• If you have two large halibut steaks cut each in half, making four portions.
• Combine the lime juice, olive oil, chili powder and garlic in a shallow dish large enough to hold the halibut steaks in a single layer. Add a pinch of salt if desired.
• Place the halibut steaks in the dish, turn them once, cover with plastic wrap and allow to marinate in the refrigerator for 30 minutes. Turn them again and marinate another 30 minutes.
• Preheat grill or broiler to very hot. Grill or broil the halibut steaks until lightly browned on one side, about six minutes, then turn and cook them on the other side. Baste them with the marinade a couple of times during cooking.
• When the fish is done, place the remaining marinade in a small saucepan and bring to a simmer. Spoon the heated marinade over the fish and serve at once.

Steps:

• Preheat oven to 450°F.
• Combine first 5 ingredients in a shallow dish.
• Place eggs in a shallow dish.
• Place flour in a shallow dish.
• Sprinkle fish with salt and pepper.
• Dredge fish in flour.
• Dip in egg mixture.
• Dredge in breadcrumb mixture.
• Heat 1 tablespoon oil in skillet over medium-high heat.
• Add 2 fish fillets; cooks 2-3 minutes per side or until browned.
• Place fish on foil lined baking sheet coated with cooking spray.
• Repeat process with remaining olive oil and remaining fish.
• Bake at 450°F for 6 minutes or until fish easily flakes when tested with a fork or until desired doneness.
• While fish is baking, deglaze the frying pan with flavored vinegar over medium-high heat. Add a little water to thin the mixture and drizzle over the fish before serving.

Steps:

• In a large cast-iron or other heavy skillet, heat 2 tablespoons butter over medium heat. Add shallot and garlic; cook 1-2 minutes. Remove from heat; stir in tequila, lime zest and lime juice. Cook over medium heat until liquid is almost evaporated, 2-3 minutes., Add olive oil and remaining butter; stir in shrimp and zucchini. Sprinkle with salt and pepper. Cook and stir until shrimp begin to turn pink and zucchini is crisp-tender, 4-5 minutes. Sprinkle with parsley and additional lime zest.

Steps:

• In a resealable plastic bag, combine 3 tablespoons lime juice, tequila, 1 tablespoons cilantro, garlic and cumin. Add fish, seal bag and turn to coat; refrigerate, turning once, 1 hour. In a bowl, combine vinegar, oil, 2 teaspoons honey, 1/4 teaspoon salt and 1/4 teaspoon pepper. Add cabbage; toss well. In another bowl, combine sour cream, milk, zest, remaining 1 tbsp juice, remaining 3/4 teaspoon honey and 1/2 teaspoon salt. Heat grill. Remove fish from marinade; season with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Grill, turning once, until just cooked through and lightly charred, 4 minutes per side. Transfer to a cutting board; coarsely chop. Stir remaining 2 tablespoons cilantro into slaw. Grill tortillas, turning once, 30 seconds per side. To assemble, spoon 1 tablespoon sour cream mixture in center of each tortilla. Divide fish, slaw and avocado among tortillas. Garnish with lime wedges.