Tender flaky halibut, cradled in a warm tortilla and topped with a piquant red cabbage slaw and creamy guacamole makes these Halibut Tacos with Tequila Lime Marinade a meal to remember.
2small jalapeñoshalved, seeds and membranes removed, sliced crosswise into half rings
1smallred onioncut into thin half moons (about ⅔ cup)
2tablespoon olive oilextra virgin
For the Halibut
1poundhalibut filletskinned* see note above about how to skin a fillet
1tablespoonhigh-heat vegetable oil
For the guacamole
2ripe avocados
1clovegarlicminced
2tablespoon lime juicefreshly squeezed
1tablespooncilantrochopped
sea saltto taste
tortillas or taco shells
Instructions
Make the slaw. Toss the cabbage with the salt and put it in a colander. Put a bowl that fits inside the colander on top of the cabbage and fill it with water. Set this in the sink. The weight of the water will help to force the water from the cabbage and concentrate the flavour.
In the meantime, mix the remaining ingredients in a large bowl. Then squeeze the cabbage, rinse it with cool water and squeeze again. Add it to the slaw ingredients and season to taste with salt. Set aside.
To prepare the marinade, combine all the ingredients in a small bowl.
Place the halibut in a glass baking dish, pour the marinade over the fillet and let it sit for 20 minutes.
Make the guacamole by mashing the avocados with a fork and mixing in the remaining ingredients, or toss all in a small food processor. Cover to prevent discolouration until ready to serve.
Heat a skillet over high heat, and add the oil. Remove the halibut from the marinade and cook for about 3 to 4 minutes or until browned on one side. Flip carefully and brown on the other side. Becky Selengut (cookbook author) has this perfect piece of advice: "Continue cooking until the fish is thinking about flaking, but not quite yet flaking, . . . about 8 minutes per inch of fish." The fish will continue to cook a little bit after you remove it from the heat. Put it on a platter and add the reserved marinade to the pan. Cook until the liquid has completely evaporated and the jalapenos and onions are lightly charred. Then put the marinade back on top of the fish.
Arrange your taco bar ingredients, assemble, and serve . . . with tequila, of course.