Grilled Halibut Tacos With Roasted Tomato & Tequila Salsa Recipe #169766
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!
by Chef Kate
30 min | 30 min prep
8 tacos
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
- For the Halibut:.
- Heat a grill pan on high heat.
- Season the fish with salt and pepper.
- Rub the grill pan with vegetable oil.
- Place the halibut in the hot pan and grill for 4 minutes before turning to grill the second side.
- Baste the fish with the citrus juice.
- Turn the fish and continue to grill until cooked through.
- Remove the fish from the pan and allow to cool.
- Flake the fish and side aside while preparing the salsa.
- For the Salsa:.
- Heat a Pan on medium heat.
- Place the tomato, pepper, garlic clove, and onion in the pan.
- Dry roast the ingredients for 8-10 minutes or until lightly caramelized.
- Combine dry roasted ingredients, chopped chipotle pepper, olive oil, cilantro, and lime juice in a quart container in blender and process until smooth.
- Mix in the tequila and season with salt and black pepper.
- To assemble:.
- Divide the flaked halibut onto the corn tortillas.
- Spoon salsa onto the fish.
- Top with cilantro and lime juice.
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5 stars