Wednesday, October 20, 2010

Halibut Fish Tacos

I have a girlfriend, Kelsey Schmidt, that is definitely one of my favorite friends to call when I am in need of a quick, but healthy dish to cook. On this particular night I called her to ask whether or not she had any side dishes she thought might pair well with fish tacos. I was of course craving Mexican food, but knew I needed something healthy, so fish tacos seemed like a great solution. She was very quick to say she had the perfect side dish. It was a recipe she said was one Gwyneth Paltrow swears by, so of course I would too, right? It's SO easy! You take a can of black bean, a bay leaf, and garlic (I used 6 cloves) and simmer those over low heat for the duration of your taco cooking time (about 30 minutes). The end result were infused garlic beans - a great side dish and also great addition on the tacos themselves! Thanks for the recipe Kelsey! It was a huge hit!

For these Halibut Tacos I mixed two recipes. I wanted a crunchy corn salsa to be paired with a great marinated fish and viola!...they turned out exactly how I wanted! We even used the leftover corn salsa the next night with a marinated chicken breast to make taco night version 2.0.

Halibut Fish Tacos
1/4 cup EVOO
1 1/2 tsp. chile powder
1 1/2 tsp. dried oregano
1/2 tsp. ground cumin
1/4 cup lightly packed fresh cilantro leaves, chopped, plus more for garnish
1 jalapeno, stemmed and chopped
1 lb. of fresh Halibut
8 fresh corn tortillas (I like the small white corn tortillas)
2 limes, cut into quarters

1. Pour the olive oil into a small bowl and add the chile powder, oregano, cumin, cilantro, and jalapeno. Mix well.

2. Place the fish into a dish and pour the marinade over and thoroughly coat both sides. Allow the fish to marinate for 20 minutes.

3. Heat a nonstick pan over medium heat (you won't need to add oil as the fish has plenty). Place the fish in the pan and cook on the first side for 4 minute, then flip for 2 more minutes on the second side. All done!

4. Heat the tortillas by putting them on a plate sandwiched between two slightly damp paper towels. Microwave on high for 45 seconds and you've just steamed your tortillas!

Assemble all together with the corn salsa (recipe below) and bon appetite!

Corn Salsa

1 cup corn
1/2 cup diced red onion
1 cup peeled, chopped jicama
1/2 cup diced red bell pepper
1 cup fresh cilantro leaves, chopped
1 lime, zested and juice

1. Mix together all ingredients. Yes...that simple!


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