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!

• Ready In: 30 mins
• Yields: 8 tacos

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.