Saturday, May 17, 2014

Halibut Tacos

Last summer, my husband and I got the chance to visit his dad in Alaska for the better part of two weeks.  We spent much of our time there traversing the state, including an adventure on the old Denali highway (note:  if you brave it, bring spare tires and a can of fix-a-flat!) and driving down to Seward to go on a private fishing charter.  We had a beautiful day out on the water; and although the salmon wasn't running yet, we were able to reel in a decent halibut catch.  When it was all said and don we walked away with about 30 pounds of cleaned halibut fillets, which were promptly vacuum-sealed and frozen dockside.

Reeling in one of our catch
We've still got a couple of packs in the freezer, so with the weather warming up, I thought it might be nice to make some halibut tacos.  This has been one of our go-to recipes, because it's so simple, it uses up some of the cabbage we always seem to have on hand from our CSA, and if the fish falls apart in the pan, it doesn't matter since it's gets flaked up in the end anyway.
Keenan, me, and my father-in-law Jim with our catch
I season the fish lightly and saute it in a skillet - although you could grill it just as easily.  Topped with thinly sliced red onion, cabbage, tomato, scallions (hey, I like my alliums), and a lime-chipotle sour cream, it's a perfect light dinner.


Halibut Tacos with Chipotle-Lime Sour Cream
Serves 3-4
Click here for a printable recipe

1 lb. halibut fillets
1 T. olive oil
1 1/2 t. chili powder
1/2 t. cumin
Heavy pinch salt
1/2 t. freshly ground black pepper
1/2 c. sour cream
2 t. fresh lime juice
1/2 t. chipotle powder
6 to 8  six-inch flour tortillas

Toppings:
1/4 head of cabbage, cored and very thinly sliced
Cherry tomatoes, halved or quartered
Thinly sliced red onion and/or scallions

Heat a non-stick skillet over medium heat.  Coat the halibut in olive oil, and then sprinkled with chili powder, cumin, salt and pepper.  Cook on each side for 4-5 minutes, or until fish is cooked through and flakes easily with a fork (this may vary depending on how thick your fillets are).  Transfer to a plate and break into pieces.

While fish is cooking, combine sour cream, lime juice, and chipotle powder in a small bowl.  Whisk to combine until smooth.

To serve, add a few halibut pieces to the center of a tortilla.  Top with cabbage, tomatoes, onions and/or scallions, and drizzle with the chipotle-lime sour cream.

1 comment:

  1. Yummm!!! It's only 9:45 in the morning here, but this is making me ready for lunch. I'll have to try this one out for sure!!

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