msc_ecolabel

BBQ wild MSC certified halibut tacos with a duo of fresh salsas

Prep time 30 mins
Cooking Time 35 mins
Serves 6
charlotte langley

Recipe By

Chef Charlotte Langley

Chef, Owner of Scout Canning, MSC Ambassador

BBQ Halibut Tacos:

  • 2 lb filet of MSC certified halibut, skin removed
  • Canola oil (or other high temperature oil)
  • Salt to taste
  • Lime wedges
  • 12 6-inch corn or flour tortillas

Avocado Citrus Pineapple Salsa: (Makes 3 cups)

  • 2 ripe avocados, small diced
  • 1 cup ripe pineapple, small diced
  • Zest and juice of 2 limes
  • Zest and juice of 1 grapefruit
  • Zest and juice of 2 lemons
  • Zest and juice of 2 oranges
  • ¼ cup celery, small diced
  • ¼ cup English cucumber, seeded and small diced
  • ¼ cup fresh culantro, chopped (replace with cilantro if culantro is not available)
  • ¼ cup fresh flat leaf parsley, chopped
  • Salt to taste

Tomato, Mint and Coriander Salsa: (Makes 3 cups)

  • 8 ripe Roma tomatoes, seeded and diced
  • ¼ cup fresh mint, chopped
  • ¼ cup fresh coriander, chopped
  • ¼ cup red onion, small diced
  • ¼ cup red pepper, small diced
  • 1 tbsp Adobo sauce
  • Salt to taste

Crema:

  • 2 cups (500 ml) sour cream
  • 3 tbsp lime juice
  • 1 ½ tsp ground coriander
  • Salt to taste

Salsa Preparation:

  1. For each separate salsa recipe, combine all ingredients in a non-reactive bowl and let sit in the fridge for 15-30 minutes

Crema Preparation:

  1. Mix all ingredients with a whisk and set aside in the fridge. Can be made the day before and will keep for up to 3 days

Taco Preparation: (make the salsas and crema first)

  1. Pre-heat one side of the BBQ to high
  2. On the un-heated side, place tin foil directly on the grill on the un-heated side
  3. Drizzle the halibut with a little canola oil and season with salt to taste. Place on the tin foil
  4. Close the BBQ and let roast for 15-20 minutes or until the fish is cooked through. It should flake at the touch of a fork. If using smaller filets check the fish at 12-15 mins
  5. While the fish is roasting, wrap the tortillas in tin foil and warm gently on the top grill

Assembly:

  1. Fill each tortilla with approximately 2-3 oz of flaked halibut
  2. Garnish with one or both of the salsas and a liberal dollop of crema. Serve with a sprinkle of fresh coriander and lime wedges

Recipe Photo Credit: Christian Tisdale (@ChristianTisdale)

Ingredients

Method

BBQ Halibut Tacos:

  • 2 lb filet of MSC certified halibut, skin removed
  • Canola oil (or other high temperature oil)
  • Salt to taste
  • Lime wedges
  • 12 6-inch corn or flour tortillas

Avocado Citrus Pineapple Salsa: (Makes 3 cups)

  • 2 ripe avocados, small diced
  • 1 cup ripe pineapple, small diced
  • Zest and juice of 2 limes
  • Zest and juice of 1 grapefruit
  • Zest and juice of 2 lemons
  • Zest and juice of 2 oranges
  • ¼ cup celery, small diced
  • ¼ cup English cucumber, seeded and small diced
  • ¼ cup fresh culantro, chopped (replace with cilantro if culantro is not available)
  • ¼ cup fresh flat leaf parsley, chopped
  • Salt to taste

Tomato, Mint and Coriander Salsa: (Makes 3 cups)

  • 8 ripe Roma tomatoes, seeded and diced
  • ¼ cup fresh mint, chopped
  • ¼ cup fresh coriander, chopped
  • ¼ cup red onion, small diced
  • ¼ cup red pepper, small diced
  • 1 tbsp Adobo sauce
  • Salt to taste

Crema:

  • 2 cups (500 ml) sour cream
  • 3 tbsp lime juice
  • 1 ½ tsp ground coriander
  • Salt to taste

Salsa Preparation:

  1. For each separate salsa recipe, combine all ingredients in a non-reactive bowl and let sit in the fridge for 15-30 minutes

Crema Preparation:

  1. Mix all ingredients with a whisk and set aside in the fridge. Can be made the day before and will keep for up to 3 days

Taco Preparation: (make the salsas and crema first)

  1. Pre-heat one side of the BBQ to high
  2. On the un-heated side, place tin foil directly on the grill on the un-heated side
  3. Drizzle the halibut with a little canola oil and season with salt to taste. Place on the tin foil
  4. Close the BBQ and let roast for 15-20 minutes or until the fish is cooked through. It should flake at the touch of a fork. If using smaller filets check the fish at 12-15 mins
  5. While the fish is roasting, wrap the tortillas in tin foil and warm gently on the top grill

Assembly:

  1. Fill each tortilla with approximately 2-3 oz of flaked halibut
  2. Garnish with one or both of the salsas and a liberal dollop of crema. Serve with a sprinkle of fresh coriander and lime wedges

Recipe Photo Credit: Christian Tisdale (@ChristianTisdale)

Chef Charlotte Langley

Charlotte Langley hails from PEI where she cultivated a ‘Maritime Chic’ style of cooking and a deep love for the oceans. She aims to nurture and inspire through food with consciously selected ingredients that celebrate season, terroir and the delicate ecosystems that sustain us. Constantly challenging herself and what it means to be a chef, Charlotte founded Scout Canning, Canada’s first fresh canned seafood company, and through her role as ambassador for the Marine Stewardship Council (MSC) she champions the importance of choosing seafood that is both sustainable and traceable.

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