Grilled Halibut Soft Tacos With Lime-Garlic Vinaigrette Recipe - Cooking Index
Grilled Halibut Soft Tacos With Lime-Garlic Vinaigrette Recipe - Cooking Index
| Lime Garlic Vinaigrette | ||
| 1/4 cup | 23g / 0.8oz | Minced garlic |
| 1/2 cup | 31g / 1.1oz | Minced green onions |
| 1/2 cup | 118ml | Freshly-squeezed lime juice |
| 1/2 cup | 31g / 1.1oz | Finely-chopped sweet cherry peppers |
| = (assorted colors if possible) | ||
| 1 1/2 tablespoons | 22ml | Minced serrano or jalapeño pepper - (optional) |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
| 3 tablespoons | 45ml | Olive oil |
| Tacos | ||
| 4 | Halibut fillets - (6 oz ea) | |
| 1/4 teaspoon | 1.3ml | Salt |
| 1/8 teaspoon | 0.6ml | Freshly-ground black pepper |
| 1 tablespoon | 15ml | Olive oil |
| 8 tablespoons | 120ml | Corn tortillas - (to 12) (small) |
| 1/2 | Green cabbage - shredded, or | |
| Sliced very thin | ||
| Lime-Garlic Vinaigrette - (listed above) | ||
| 1/2 cup | 8g / 0.3oz | Cilantro leaves |
Lime-Garlic Vinaigrette: Combine the garlic, green onions, lime juice, peppers, serrano pepper (if using) and salt and pepper in a bowl and whisk until all ingredients are thoroughly blended.
Gradually whisk in the olive oil until the vinaigrette has emulsified. Set aside until ready to serve. (Makes 1 cup)
Tacos: Heat the grill pan over medium-high heat. Season the halibut with salt and pepper and lightly brush with olive oil. Grill the fillets on each side for about 3 minutes or until the fish flakes. Time can vary depending on the thickness of the halibut fillets. A general rule of thumb is about 8 to 10 minutes per inch of thickness. Remove the fish from the pan and allow to rest for a few minutes. Flake into bite-size pieces.
Heat the tortillas briefly in an oven (wrapped in foil), over a gas burner or on a cleaned grill pan just until warm, but still soft.
Sprinkle pieces of halibut onto a warm tortilla, top with shredded cabbage and spoon some Lime-Garlic Vinaigrette over the top. Garnish with cilantro leaves. Fold tortilla in half and eat while still warm.
This recipe yields 4 servings.
Each serving: 482 calories; 41 grams protein; 38 grams carbohydrates; 7 grams fiber; 19 grams fat; 3 grams saturated fat; 54 mg. cholesterol; 639 mg. sodium.
Source:
The Los Angeles Times, 10-27-2004
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