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Fish Tacos

If you are giving up meat on Fridays during Lent or if you just like fish as much as I do, you should try this recipe for fish tacos. Unlike the recipes that deep fry fish, this recipe has you marinate the fish and then cook it on the grill. I used halibut, but you can use any white, flaky fish such as mahi mahi, cod or red snapper.

1 pound halibut
1/4 cup canola oil
1 lime, juiced
1 tablespoon chili powder
1 jalapeno, seeded, veins removed and coarsely chopped
1/4 cup chopped fresh cilantro leaves
8 flour tortillas

Shredded red or white cabbage
Hot sauce
Sour cream
Thinly sliced red onion
Thinly sliced green onion
Chopped cilantro leaves
Pureed Tomato Salsa

Tomato Salsa
2 tablespoons of olive oil
4 large ripe plum tomatoes, chopped
1 jalapeno, seeded, veins removed and coarsely chopped
1 clove of garlic, minced
1/4 cup chopped red onion
1/4 cup chopped fresh cilantro leaves
1 lime, juiced
Salt and pepper

Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, chili powder, salt, jalapeno and cilantro and pour over the fish. Let marinate for 15 to 20 minutes. Remove the fish from the marinade place onto grill, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.

Place tortillas on the grill for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes.

Pureed Tomato Salsa:
In a blender, combine the tomatoes, olive oil, garlic, onion, jalapeno pepper, cilantro and lime juice. Season with salt and pepper, to taste. Blend contents to desired consistency. Pour into bowl, cover with plastic wrap and let stand at room temperature for one hour to allow the flavors to blend.

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