msc_ecolabel

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

Prep time 30 mins
Cooking Time 35 mins
Serves 6
Portrait photo of chef Charlotte Langley with folded arms

Recipe By

Charlotte Langley Chef Charlotte is an ambassador for MSC Canada.

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)
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