Fish Tacos

(adapted from A Platter of Figs)


Ingredients


3/4 to 1 pound halibut steaks

Salt and pepper

1/2 teaspoon chili powder

1 garlic clove, minced

1/4 teaspoon oregano

1/2 tablespoon olive oil

4 to 6 Tortilla Land flour tortillas

Mango salsa (recipe below) (optional)

Pico de gallo (recipe below) (optional)

Avocado salad (recipe below) (optional)

Cabbage with lime (recipe below) (optional)


Preparation


Season the fish with salt and pepper. Sprinkle the chili powder, garlic, and oregano on top, and then drizzle the olive oil over the fish.


Rub the seasoning into the fish, cover it with plastic wrap, and refrigerate for 1 1/2 to 2 hours. (This is the perfect time to make your salsas.) Bring the fish to room temperature before cooking.


When ready to cook and serve, transfer the fish to a foil-lined sheet pan, and place under the broiler for about 3 to 4 minutes per side, or until fish is cooked through. Transfer to a serving platter, and cut or break into smaller pieces.


While fish is cooking, preheat griddle to 400 degrees. Once fish comes out of the oven, cook the tortillas on the griddle for 30 to 60 seconds per side, or until they brown in spots.


Serve with mango salsa, pico de gallo, avocado salad, and cabbage with lime, if desired.


Mango Salsa And Pico De Gallo (my recipes)


It's easiest to make both salsas at the same time since the only difference is mangos in one and tomatoes in the other.


Ingredients


1/2 of an orange pepper, diced

1/4 of a red onion, diced

1/2 of a jalapeno, diced

2 tablespoons cilantro, minced

1/2 lime, cut in half

1/2 mango, diced

2 to 4 Campari tomatoes (or other small, ripe tomatoes), cored, seeded, and diced


Preparation


Divide the pepper, onion, jalapeno, and cilantro evenly between two serving bowls. 


Squeeze one lime wedge over each bowl.


Add the diced mango to one bowl and the diced tomato to the other.


Stir both salsas, and leave them out at room temp for an hour or so (as long as it takes the fish to marinate and cook), and serve them with the fish tacos.


Avocado Salad (adapted from A Platter of Figs)


This doesn't end up being a salad but more like guacamole.


Ingredients


1 ripe avocado

1 scallion, thinly sliced

Salt

1/4 lime


Preparation


Scoop the avocado into a serving bowl. Stir in the scallion, and season with salt. Squeeze the lime wedge into the avocado mixture, and give it another stir. (Make this about a half an hour before serving the fish tacos. If you make it too early, it could start to brown.)


Cabbage With Lime (adapted from A Platter of Figs)


Ingredients


1/4 of a small red cabbage, sliced

Salt

1/2 lime


Preparation


Place the cabbage in a serving dish. Season with salt. Squeeze lime juice on top, and toss cabbage to coat. (Make this just before putting the fish in the oven, about 10 minutes before serving the fish tacos.)


-Delicious Dishings