- 4
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
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.
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