brOiled halibut tacOs

AuthorHeather WallaceCategory, DifficultyBeginner

My freshman year of high school my family and I moved to Alaska.

We drove for 6 days straight in a tiny white four-door Chevy Blazer with a small U-haul trailer attached to the back containing just the essentials for five people. When we finally got to Anchorage we didn't have a place to live so we stayed in a tent at a campsite for close to a month. This is probably why I don't much care to go camping as an adult.

While driving halfway across the globe was not fun sitting crammed in the backseat with 2 of my younger brothers, and going to a new school in such a foreign place trying to find new friends was difficult...we did have some good times and it was an adventure to remember.

My dad loves to hunt and fish, and while I never got into hunting I did like going fishing, especially in Alaska where you don't have to sit and wait for a fish to bite for hours...you just cast and a few seconds later you catch something...and something big! I remember one year we went on a halibut fishing trip in Homer, Alaska out on the Pacific on a charter boat with another group of guys and I caught one of the biggest halibut that anyone caught on the boat that day. My dad had to help me as I struggled to reel in a 130 lbs halibut that seemed to take forever! I don't like to eat a lot of fish, mainly if it has a strong fishy taste...but the halibut we caught was perfect. 

Halibut is a boneless, ultra-lean and mild flatfish that is very versatile and tastes different every way you cook it. It is called "Poor Man's Lobster" because if you boil it and dip it in melted butter it tastes like lobster, deep fry it and it tastes like cod...it takes on all different tastes with every way you cook it. It is a very meaty and filling fish. My favorite way to eat it is blackened and broiled, so I decided to broil the fish and make some tacos with it...give it a try and see what you think! 

Yields6 Servings
Prep Time20 minsCook Time6 minsTotal Time26 mins

For the Halibut:
 2 Halibut steaks
 2 tbsp Olive oil
 1 tbsp Fresh lime juice
 1 tbsp Chili powder
 1 tsp Garlic powder
 ¼ tsp Cumin
 Salt and pepper to taste
For the Slaw:
 1 cup Green cabbage, shredded
 1 cup Purple cabbage, shredded
 1 Small carrot, shredded
 6 tbsp Mayonnaise
 1 tbsp White vinegar
 1 1/2 tablespoons Sugar
 ½ tbsp Sour cream
 ½ tbsp Dijon mustard
 6 Taco shells (6-8 shells)
 2 tbsp Cilantro, chopped
 Salt and pepper to taste

Marinade . . .
1

Combine 2 halibut steaks, 2 tablespoons olive oil, 1 tablespoon fresh lime juice, 1 tablespoon chili powder, 1 teaspoon garlic powder, 1/4 teaspoon cumin and salt and pepper to taste in a bowl or plastic freezer bag, making sure to coat all sides of the fish.

Store in the refrigerator for 20 minutes.

Make the Slaw . . .
2

In a medium bowl combine 1 cup shredded green cabbage, 1 cup shredded purple cabbage and 1 small shredded carrot.

3

Whisk together 6 tablespoons of mayonnaise, 1 tablespoon white vinegar, 1 1/2 tablespoons of sugar, 1/2 tablespoon sour cream, 1/2 tablespoon mustard, salt, and pepper to taste in a medium bowl until smooth. Then add to cabbage mixture and toss until combined.

Broil & Assemble . . .
4

Place empty cookie sheet in oven and heat broiler on high for 10 minutes. This will get the pan very hot so the fish cooks from both sides. Place halibut steaks on the hot cookie sheet and broil for 6 minutes. Take a butter knife and insert vertically into the thickest part of the fish for 5 seconds and remove. Carefully and quickly tap the flat side of the knife to your lip to test the temperature. If the knife is warm it is ready to serve, if still cold you will need to cook a minute more.

5

Remove halibut from pan and flake apart with a fork into large pieces.

Heat taco shells in a clean skillet over medium heat until pliable and soft.

Assemble tacos by spooning flaked halibut into shells and topping with coleslaw and cilantro.
Serve immediately.

Ingredients

For the Halibut:
 2 Halibut steaks
 2 tbsp Olive oil
 1 tbsp Fresh lime juice
 1 tbsp Chili powder
 1 tsp Garlic powder
 ¼ tsp Cumin
 Salt and pepper to taste
For the Slaw:
 1 cup Green cabbage, shredded
 1 cup Purple cabbage, shredded
 1 Small carrot, shredded
 6 tbsp Mayonnaise
 1 tbsp White vinegar
 1 1/2 tablespoons Sugar
 ½ tbsp Sour cream
 ½ tbsp Dijon mustard
 6 Taco shells (6-8 shells)
 2 tbsp Cilantro, chopped
 Salt and pepper to taste

Directions

Marinade . . .
1

Combine 2 halibut steaks, 2 tablespoons olive oil, 1 tablespoon fresh lime juice, 1 tablespoon chili powder, 1 teaspoon garlic powder, 1/4 teaspoon cumin and salt and pepper to taste in a bowl or plastic freezer bag, making sure to coat all sides of the fish.

Store in the refrigerator for 20 minutes.

Make the Slaw . . .
2

In a medium bowl combine 1 cup shredded green cabbage, 1 cup shredded purple cabbage and 1 small shredded carrot.

3

Whisk together 6 tablespoons of mayonnaise, 1 tablespoon white vinegar, 1 1/2 tablespoons of sugar, 1/2 tablespoon sour cream, 1/2 tablespoon mustard, salt, and pepper to taste in a medium bowl until smooth. Then add to cabbage mixture and toss until combined.

Broil & Assemble . . .
4

Place empty cookie sheet in oven and heat broiler on high for 10 minutes. This will get the pan very hot so the fish cooks from both sides. Place halibut steaks on the hot cookie sheet and broil for 6 minutes. Take a butter knife and insert vertically into the thickest part of the fish for 5 seconds and remove. Carefully and quickly tap the flat side of the knife to your lip to test the temperature. If the knife is warm it is ready to serve, if still cold you will need to cook a minute more.

5

Remove halibut from pan and flake apart with a fork into large pieces.

Heat taco shells in a clean skillet over medium heat until pliable and soft.

Assemble tacos by spooning flaked halibut into shells and topping with coleslaw and cilantro.
Serve immediately.

brOiled halibut tacOs
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