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

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