Grilled Halibut Soft Tacos With Lime-Garlic Vinaigrette

By á-174942

Ingredients

• LIME-GARLIC VINAIGRETTE:
• 1/4 cup minced garlic
• 1/2 cup minced green onions
• 1/2 cup freshly-squeezed lime juice
• 1/2 cup finely-chopped sweet cherry peppers (assorted colors if possible)
• 1 1/2 tablespoons minced serrano or jalapeño pepper (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly-ground black pepper
• 3 tablespoons olive oil
• TACOS:
• 4 halibut fillets - (6 oz ea)
• 1/4 teaspoon salt
• 1/8 teaspoon freshly-ground black pepper
• 1 tablespoon olive oil
• 8 small corn tortillas - (to 12)
• 1/2 head green cabbage shredded, or sliced very thin
• Lime-Garlic Vinaigrette (listed above)
• 1/2 cup cilantro leaves

Details

Servings 4

Preparation

Step 1

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.