Grilled Halibut Tacos With Roasted Tomato & Tequila Salsa

"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!"
 
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photo by justcallmetoni photo by justcallmetoni
photo by justcallmetoni
photo by Dienia B. photo by Dienia B.
photo by justcallmetoni photo by justcallmetoni
Ready In:
30mins
Ingredients:
19
Yields:
8 tacos
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ingredients

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directions

  • 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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Reviews

  1. 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!
     
  2. 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.
     
  3. 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!
     
  4. 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.
     
  5. we loved this .we served with lettace though.and i dont use as much cilantro cause its not our fav. thing good stuff thanks for posting dee
     
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RECIPE SUBMITTED BY

<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
 
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