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Nutrition Facts
Serving Size 1 tacos 132g Recipe makes 8 tacos) The following items or measurements are not included below: 1/4 cup tequila
Calories 145
Calories from Fat 46		(31%)
Amount Per Serving		%DV
	Total Fat 5.2g	7%
	Saturated Fat 0.7g	3%
	Monounsaturated Fat 2.2g
	Polyunsaturated Fat 1.8g
	Trans Fat 0.0g
Cholesterol 13mg		4%
Sodium 37mg		1%
Potassium 356mg		10%
Total Carbohydrate 15.3g		5%
	Dietary Fiber 2.6g	10%
	Sugars 1.9g
Protein 10.8g		21%
how is this calculated?

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Grilled Halibut Tacos With Roasted Tomato & Tequila Salsa

Recipe #169766 | 30 min | 30 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Chef Kate
May 25, 2006

These are so easy and so good! And the fish and the salsa can be made ahead. If you like very spicy salsa, add more chipotle. But be careful--chipotles in adobo are HOT!

8 tacos (change servings and units)

Ingredients

For the Halibut

3/4 lb halibut
salt and black pepper
1 tablespoon vegetable oil
1 tablespoon lemon juice
1 tablespoon lime juice
1 tablespoon orange juice

For the Salsa

1 beefsteak tomato
1/2 red bell pepper
1 garlic clove
1/4 onion
1/2 chipotle chile, diced (canned in adobo)
1 tablespoon olive oil
1/4 cup cilantro leaf, chopped
1 lime, juice of
1/4 cup tequila
salt and black pepper

For the Tacos

8 corn tortillas
1 bunch cilantro
2 limes, wedged

Directions

1
For the Halibut:.
2
Heat a grill pan on high heat.
3
Season the fish with salt and pepper.
4
Rub the grill pan with vegetable oil.
5
Place the halibut in the hot pan and grill for 4 minutes before turning to grill the second side.
6
Baste the fish with the citrus juice.
7
Turn the fish and continue to grill until cooked through.
8
Remove the fish from the pan and allow to cool.
9
Flake the fish and side aside while preparing the salsa.
10
For the Salsa:.
11
Heat a Pan on medium heat.
12
Place the tomato, pepper, garlic clove, and onion in the pan.
13
Dry roast the ingredients for 8-10 minutes or until lightly caramelized.
14
Combine dry roasted ingredients, chopped chipotle pepper, olive oil, cilantro, and lime juice in a quart container in blender and process until smooth.
15
Mix in the tequila and season with salt and black pepper.
16
To assemble:.
17
Divide the flaked halibut onto the corn tortillas.
18
Spoon salsa onto the fish.
19
Top with cilantro and lime juice.

Questions about this recipe?

Featured Reviews for This Recipe

From: EmmyDuckie

On Jun 30, 2007

Made for ZWT III. These are really delicious! The salsa is a tiny bit sweet, and very spicy, the fish is tangy and tender, and when you wrap it up into a tortilla with cilantro, well, it's just perfect! The only little change I made was that I couldn't find any really good looking halibut, so I went with grouper, which is my favorite fish anyway, so that worked out. Thanks for a great taco!

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From: AB_Fan

On Jun 27, 2007

I would not make this again. I was surprised, because I like all the ingredients used! This salsa was not liked by any of my family, unfortunately. The tequila is too strong, and the salsa was very watery. The fish was bland. Adding more spice to the fish might help things a bit, but the tequila in the salsa overpowers everything else you could put in the tacos. Sorry, but this recipe wasn't for us.

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From: AmandaInOz

On Jun 26, 2007

We really enjoyed these! It's cold here, so rather than grilling, I lightly poached the fish in the lemon, lime and orange juices. The fish came out soft and really flavourful which worked well with the fantastic salsa! Great recipe. Thanks Chef Kate!

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From: justcallmetoni

On Jun 21, 2006

What a pleasure to enjoy this for dinner this evening. Light refreshing and easy to prepare. The pan roasting intensified the flavor of the veggies and made this quite unique. My one change was to roughly chop the salsa — rather easy to do as the veggies were quite soft from the pan roasting. This gave me a rustic and chuncky salsa. For me, the flavors of the chipotle and tequilla were a bit too strong and over shadowed the the other more subtle and delicate citrus in the fish and natural sweetness of the roasted vegetables. Thanks Kate, a definite keeper.

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