Halibut Fish Tacos with Cilantro Savoy Slaw

Name: Halibut Fish Tacos with Cilantro Savoy Slaw
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 473 milliliters small bunch cilantro, leaves and tender stems (about packed); 8 corn tortillas, warmed; 2 cloves garlic, quartered; 2 teaspoons ground cumin; 454 grams skinless halibut fillets, cut into 1-inch chunks; 4 servings Kosher salt; 3 limes; 59 milliliters extra-virgin olive oil; 4 servings Prepared salsa verde, for serving; 227 grams cups packed finely shredded savoy cabbage (about; 1 bunch scallions, half coarsely chopped and half finely chopped; 158 milliliters sour cream

Halibut Fish Tacos with Cilantro Savoy Slaw is a gluten free and pescatarian main course. This recipe makes 4 servings with 464 calories, 27g of protein, and 25g of fat each. This recipe covers 29% of your daily requirements of vitamins and minerals. The Fourth Of July will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. If you have olive oil, halibut fillets, garlic, and a few other ingredients on hand, you can make it. To use up the limes you could follow this main course with the Watermelon Granita as a dessert. This recipe is typical of Mexican cuisine.

Instructions

Finely grate the zest of one of the limes and add it to the bowl of a mini food processor. Squeeze in the juice of the lime and add the garlic, cilantro, coarsely chopped scallions, cumin and 1 teaspoon salt and pulse until roughly chopped.

Ingredients you will need

Green Onions

Cilantro

Garlic

Cumin

Juice

Lime

Salt

Equipment you will use

Food Processor

Bowl

Add 2 tablespoons of the olive oil and 1 tablespoon water and continue to pulse until the mixture becomes a chunky sauce.

Ingredients you will need

Olive Oil

Sauce

Water

Toss the halibut in a bowl with all but 1 tablespoon of the sauce and let marinate for 10 to 15 minutes while you prepare the cabbage and the sour cream.

Ingredients you will need

Sour Cream

Cabbage

Halibut

Sauce

Equipment you will use

Bowl

In a large bowl, toss the remaining 1 tablespoon cilantro sauce with the cabbage, finely chopped scallions, the juice of the second lime, 1 tablespoon of the olive oil and 1/2 teaspoon kosher salt. In a small bowl, stir together the sour cream, the juice of the remaining lime and a pinch of salt.

Ingredients you will need

Salt

Sour Cream

Olive Oil

Green Onions

Cilantro

Cabbage

Juice

Sauce

Lime

Equipment you will use

Bowl

Heat a large nonstick skillet over medium-high heat.

Equipment you will use

Frying Pan

Add half of the remaining 1 tablespoon olive oil.

Ingredients you will need

Olive Oil

Add about half of the fish, so the pieces are in a single layer, and cook, turning, until the fish is just opaque and flakes easily with a fork, about 4 minutes.

Ingredients you will need

Fish

Transfer the fish to a plate and cook the remaining fish with the remaining oil. Divide the fish among the tortillas and top with cabbage.

Ingredients you will need

Tortilla

Cabbage

Fish

Cooking Oil

Serve with the sour cream and salsa verde on the side.

Ingredients you will need

Salsa Verde

Sour Cream

Equipment

Food Processor

Bowl

Frying Pan

Ingredients

Servings:

473milliliters

small bunch cilantro, leaves and tender stems (about packed)8

corn tortillas, warmed 2cloves

garlic, quartered 2teaspoons

ground cumin 454grams

skinless halibut fillets, cut into 1-inch chunks 4servings

Kosher salt 3

limes 59milliliters

extra-virgin olive oil 4servings

Prepared salsa verde, for serving 227grams

cups packed finely shredded savoy cabbage (about 1bunch

scallions, half coarsely chopped and half finely chopped 158milliliters

sour cream

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Halibut. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Santi Sortesele Pinot Grigio with a 4.4 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.