Grilled Halibut Tacos with Salsa Verde |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Roasting the vegetables for the salsa in these fish tacos intensifies the flavors and provides such a wonderful, smoky taste.Michelle Anderson, Eagle, Idaho Ingredients:
1 pound tomatillos, husks removed |
1 small sweet onion, cut into 1/2-inch slices |
4 garlic cloves, unpeeled |
1/2 cup fresh cilantro leaves |
1 serrano pepper, seeded |
1 tablespoon lime juice |
dash salt and pepper |
tacos: |
1/4 cup lime juice |
1/4 cup olive oil |
1 tablespoon salt |
1 tablespoon garlic powder |
1 tablespoon ground coriander |
2 teaspoons ground cumin |
1/2 teaspoon cayenne pepper |
2 pounds halibut steaks |
8 corn tortillas (6 inches) |
2-1/2 cups shredded cabbage |
Directions:
1. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. For salsa, place the tomatillos, onion and garlic on a grilling grid; place on a grill rack. Grill, covered, over medium heat until tender and browned, turning frequently. Cool to room temperature.
2. Remove skin from garlic. Transfer grilled vegetables to a food processor. Add the cilantro, serrano pepper, lime juice, salt and pepper. Cover and pulse until chunky. Refrigerate until serving.
3. In a large resealable plastic bag, combine the lime juice, oil, salt, garlic powder, coriander, cumin and cayenne; add halibut. Seal bag and turn to coat; refrigerate for up to 1 hour.
4. Drain and discard marinade. Grill halibut, covered, over medium heat for 4-6 minutes on each side or until fish flakes easily with a fork. Flake fish into 1-1/2 in. pieces; cool to room temperature.
5. To serve, top tortillas with fish, cabbage and salsa. Yield: 8 servings.
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