Grilled Halibut Tacos with Salsa Verde
TOTAL TIME: Prep: 40 min. + marinating Grill: 10 min.
YIELD: 8 servings.
Roasting the vegetables for the salsa in these fish tacos intensifies the flavors and provides such a wonderful, smoky taste.—Michelle Anderson, Eagle, Idaho
Ingredients
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1 pound tomatillos, husks removed
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1 small sweet onion, cut into 1/2-inch slices
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4 garlic cloves, unpeeled
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1/2 cup fresh cilantro leaves
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1 serrano pepper, seeded
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1 tablespoon lime juice
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Dash salt and pepper
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TACOS:
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1/4 cup lime juice
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1/4 cup olive oil
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1 tablespoon salt
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1 tablespoon garlic powder
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1 tablespoon ground coriander
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2 teaspoons ground cumin
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1/2 teaspoon cayenne pepper
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2 pounds halibut steaks
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8 corn tortillas (6 inches)
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2-1/2 cups shredded cabbage
Directions
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1.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. For salsa, place the tomatillos, onion and garlic on a grilling grid; place on a grill rack. Grill, covered, over medium heat until tender and browned, turning frequently. Cool to room temperature.
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2.
Remove skin from garlic. Transfer grilled vegetables to a food processor. Add the cilantro, serrano pepper, lime juice, salt and pepper. Cover and pulse until chunky. Refrigerate until serving.
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3.
In a large resealable plastic bag, combine the lime juice, oil, salt, garlic powder, coriander, cumin and cayenne; add halibut. Seal bag and turn to coat; refrigerate for up to 1 hour.
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4.
Drain and discard marinade. Grill halibut, covered, over medium heat for 4-6 minutes on each side or until fish flakes easily with a fork. Flake fish into 1-1/2 in. pieces; cool to room temperature.
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5.
To serve, top tortillas with fish, cabbage and salsa.
Nutrition Facts
1 each: 265 calories, 9g fat (1g saturated fat), 36mg cholesterol, 722mg sodium, 21g carbohydrate (4g sugars, 4g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1 fat.
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