Someone asked me once, “if you were stranded on a deserted island and you could only bring three spices, which ones would you bring?” After some contemplation and much discussion, the final choices for me were chilies, lime, and cilantro. To my delight, two out of three of these are featured today’s recipe selection – Eric Akis’ Chili Lime Halibut Tacos -so you can imagine how this would appeal to my palate. If you are a lover of the taco, as I am, why not give this recipe a try and switch taco night up with a little fresh halibut instead?
If you like halibut, are seeking to cook a sustainable seafood, or you really enjoy this recipe, check out Halibut, the Cookbook edited by Karen Barnaby, available in the Gulf of Georgia Cannery gift shop.
|4 halibut fillets (100g each)||pinch cayenne pepper|
|1 tbsp olive oil||to taste salt and pepper|
|1 lime (juice)||8 taco shells|
|1/2 tsp ground cumin||2 cups shredded lettuce|
|1/2 tsp chili powder||1 medium avocado (sliced into wedges)|
|1/2 tsp oregano||1 cup salsa|
Preheat the oven to 425 F (220 C). Place the halibut in a non-stick or parchment-lined baking dish. Drizzle with the olive oil and lime juice; sprinkle with the spices and herbs. Bake for 12 to 15 minutes, or until just cooked through. Remove from the oven and cool slightly. While cooling, heat the taco shells in the oven for a few minutes. Coarsely flake the fish. Stuff the taco shells with lettuce, avocado, salsa, and baked fish. Serve.
Source: Eric Akis recipe ‘Chili Lime Halibut Tacos’ in “Halibut, the Cookbook” edited by Karen Barnaby, Whitecap Books, 2009.