Halibut Tacos – Grilled halibut, salsa
- 4 halibut fillets
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 8 small corn or flour tortillas
- 2 cups fresh salsa (tomatoes, onion, cilantro, lime juice, jalapeno)
- 1/2 cup shredded cabbage or lettuce
- 1 avocado, sliced
- Lime wedges for serving
- Fresh cilantro for garnish
- Sour cream or crema for topping (optional)
Imagine sitting by the ocean, the smell of saltwater mingling with the tantalizing aroma of grilled fish. That's the experience captured in these Grilled Halibut Tacos, inspired by a day spent fishing and the culinary expertise of the FishermansBellyChannel. Whether you've caught your fish fresh or have excellent quality store-bought fillets, this recipe will transport you to a sunny shore on a summer's day.
Ingredients:
- Fresh halibut fillets
- Olive oil for brushing
- Tajín seasoning (a blend of chili peppers, lime, and salt)
- Cabbage, shredded
- Homemade pico de gallo (tomatoes, onions, lime juice, roasted jalapeños)
- Corn tortillas
- Cold beer (optional, for serving)
- Paper towels (for handling and serving the tacos)
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 2 (easily scaled to serve more)
Equipment: Grill, cooler, brush for oil, kitchen utensils
Instructions:
1. Preheat your grill to a medium-high heat.
2. Ensure your halibut fillets are clean, dry, and kept cold until ready to use. If necessary, pat them dry with paper towels.
3. Brush both sides of the halibut fillets lightly with olive oil.
4. Sprinkle a generous amount of Tajín seasoning on both sides of the oiled fillets.
5. Carefully place the seasoned halibut on the hot grill. You should hear an immediate sizzle.
6. Cook the halibut for approximately 3–4 minutes on one side. Look for a light golden color and grilled marks before flipping.
7. Turn the fillets over and grill for an additional 3–4 minutes on the other side until the fish is cooked through and flakes easily.
8. While the fish is grilling, place the corn tortillas on the grill to warm up. It should take about 1 minute per side to get them warm and slightly toasted. Keep an eye on them to ensure they don't burn.
9. Assemble the tacos: Lay a warm tortilla flat, place a portion of grilled halibut in the center, top with shredded cabbage and a generous spoonful of homemade pico de gallo.
10. If desired, fold the taco in a paper towel for easy handling and to soak up any extra juices.
11. Serve immediately, accompanied by a cold beer and perhaps a seaside view.
Cooking Tips:
- Ensure the grill is clean and oiled before cooking to prevent the fish from sticking.
- Don't move the fish around once it's on the grill; this ensures you get those perfect grill marks and the fish cooks evenly.
- The halibut is cooked when it reaches an internal temperature of 145°F (63°C) and flakes easily with a fork.
Special thanks to the author, the FishermansBellyChannel. Follow their culinary adventures at https://www.youtube.com/@fishermansbellychannel7374 for more inspiring seafood dishes.
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