- 4 fresh Halibut fillets (to feed 4 people)
- Lime Juice (1/2 C. to 1 C. I just used the lime juice in a bottle)
- 2 tablespoons extra-virgin olive oil
- Coarse salt and ground pepper
- 12 corn tortillas
- 1/4 cup sour cream
- 1 lime,cut into wedges
- 1/2 small head cabbage, thinly sliced
- 1 cup fresh cilantro
- Pico de Gallo
Soak the fillets in a bowl of lime juice for 20 min.'s. I just made sure that each fillet was covered in the lime juice. Heat the pan and add the olive oil, then cook the halibut, or other fish of choice, until it separates and is cooked. Add coarse salt and pepper to taste.
Thinly slice the cabbage. Warm the corn tortillas with a little olive oil in pan.
Serve the fish in the corn tortilla, with cabbage, Pico de Gallo, a dollop of sour cream, cilantro, and a lime wedge to add a little fresh zip before eating.
Story: We had some friends over for dinner a bit ago, and I really wanted to make fish tacos, but I have always been intimidated by fish tacos. I don't know exactly why? Getting the fish just right is a little intimidating to me, I guess. I am in love with Harmons, a local grocery store, so I went to them, and the sweet helpful lady at the fish counter told me exactly what to do. She said that she lived in Mexico for a bit, and this is what they did there. The key is soaking in lime juice for 20 min. -- no more, no less. So, I attempted this recipe, and I'm so glad I did. It was delicious! So simple, healthy, and yummy!
Menu: I served the fish tacos with Watermelon, guacamole and chips, and corn on the cob.
Corn: I mixed some fresh chopped rosemary with a cube of softened butter, an idea that I got from Katy, and spread it over the corn, added coarse salt, and wrapped in tin foil. Then I put the wrapped corn on the grill and heated until it was nice and cooked. It was very tasty! By the way, rosemary butter is very tasty on sourdough or ciabatta bread.
image via Real Simple