Every small choice we make as individuals has a big impact. Choosing sustainable blue foods supports not only a healthy planet but also the livelihoods of the people responsible for taking care of those fisheries and the communities around them..
Prep time
30 mins
Cooking Time
35 mins
Serves
6
Ingredients
Ingredients
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
Method
Method
Salsa Preparation:
- 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:
- 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)
- Pre-heat one side of the BBQ to high
- On the un-heated side, place tin foil directly on the grill on the un-heated side
- Drizzle the halibut with a little canola oil and season with salt to taste. Place on the tin foil
- 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
- While the fish is roasting, wrap the tortillas in tin foil and warm gently on the top grill
Assembly:
- Fill each tortilla with approximately 2-3 oz of flaked halibut
- 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)