Healthy entrees don’t have to lack flavor. Halibut Tacos with Avocado Salsa Verde deliver a powerful punch of citrus with healthy ingredients that add
a nutritional kick. Try this recipe for a quick and easy dinner that delights even the fussiest eater.

Halibut Recipe:

  • 2 pounds of halibut cheeks, if the halibut cheeks are extremely
    large, cut them in half
  • 1/4 cup fresh lime juice
  • 1/4 cup fresh cilantro, chopped
  • 2 teaspoon cumin
  • 1 clove garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ancho chili powder
  • 1/2 teaspoon chipotle chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions:

1. Whisk the lime juice, cilantro, cumin, garlic, oregano, chili powders, salt and pepper in a bowl.

2. Add the halibut to the bowl and use hands to gently toss. Make sure all halibut cheeks are coated.

3. Cover the bowl and move to the refrigerator for a 30 minutes to an hour.

4. While the fish marinates, start your charcoal. If using a gas grill, light it 10 minutes before cooking the fish.

5. Begin making the Avocado Salsa Verde and the slaw while the grill heats up.

6. Remove the halibut cheeks from the marinade and place on the grill.

7. Using tongs, grill the cheeks for approximately three minutes per side. Be careful when turning them to avoid breaking them apart. They will feel slightly
firm to the touch when ready.

Avocado Salsa Verde Recipe:

  • 6 tomatillos, peeled and diced
  • 2 tablespoons lime juice
  • 2 ripe avocados, diced
  • 1 small sweet onion, peeled and diced
  • 1 jalapeno, remove seeds and stem end and dice
  • 1 clove garlic, minced
  • 1/4 cup fresh cilantro, chopped

Instructions:

1. Add all ingredients to a bowl and mix thoroughly.

2. Cover and let rest for 30 minutes.

3. Make the cabbage and carrot slaw.

Slaw Recipe:

  • 4 tablespoons lime juice
  • 2 cups shredded red and green cabbage
  • 1 cup shredded carrots
  • 1 tablespoon light honey or agave nectar
  • ¼ cup cilantro

1. Toss vegetables, lime juice, honey/agave nectar and cilantro.

2. Let sit while you grill the fish.

Assembly:

As soon as the fish is off the grill, assemble the tacos. In corn or flour tortilla shells, place a couple grilled halibut cheeks, top with the slaw and
finish it with a spoon of the Avocado Salsa Verde. The recipe serves four.

Add Halibut Tacos with Avocado Salsa Verde to your weekly menu. Kodiak Fish Market sells flash-frozen halibut cheeks and steaks for your convenience. Let us know what you think in the comments.

 

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