Grilled Halibut Tacos With Guacamole Sauce Recipe
Ingredients
| Fresh halibut, steak or fillets - 4 pieces (6 to 8 ounces each) | ||
| Extra-virgin olive oil, for drizzling | ||
| Ground black pepper | 1 To taste | |
| Haas avocados - 3 small to medium ripe, pitted and scooped from skins with a large spoon | ||
| Cayenne pepper | 1/4 Teaspoon (The juice of 1 lemon) | |
| Plain yogurt | 1 Cup (16 tbs) (The juice of 1 lemon) | |
| Coarse salt | 1 Teaspoon (The juice of 1 lemon) | |
| Plum tomatoes | 2 (The juice of 1 lemon) | |
| Scallions | 2 (The juice of 1 lemon) | |
| Romaine lettuce - 1 heart | ||
| Tortillas - 12 soft, 6-inch | ||
| Salt | To Taste | |
Directions
GETTING READY
1. Preheat a grill pan or indoor grill to high setting or prepare outdoor grill.
MAKING
2. To prepare the halibut drizzle on both sides with olive oil to keep fish from sticking to the pan or grill and season with salt and pepper, to taste.
3. Grill fish for 5 to 6 minutes on each side, such that opaque.
4. Over the fish squeeze down lime juice and remove from the pan or grill.
5. With a fork, flake fish into large chunks.
6. In a blender or food processor process avocado, lemon juice, cayenne pepper, yogurt and salt such that smooth.
7. To a bowl add guacamole sauce and stir in diced tomatoes and chopped scallions.
8. Shred lettuce and keep aside.
9. Check for the fish, if it comes off the grill pan or grill, blister and heat soft taco wraps.
10. Assemble by piling some of the fish chunks into soft wraps and slather with guacamole sauce.
SERVING
11. Top with shredded lettuce and fold tacos over and serve.
1. Preheat a grill pan or indoor grill to high setting or prepare outdoor grill.
MAKING
2. To prepare the halibut drizzle on both sides with olive oil to keep fish from sticking to the pan or grill and season with salt and pepper, to taste.
3. Grill fish for 5 to 6 minutes on each side, such that opaque.
4. Over the fish squeeze down lime juice and remove from the pan or grill.
5. With a fork, flake fish into large chunks.
6. In a blender or food processor process avocado, lemon juice, cayenne pepper, yogurt and salt such that smooth.
7. To a bowl add guacamole sauce and stir in diced tomatoes and chopped scallions.
8. Shred lettuce and keep aside.
9. Check for the fish, if it comes off the grill pan or grill, blister and heat soft taco wraps.
10. Assemble by piling some of the fish chunks into soft wraps and slather with guacamole sauce.
SERVING
11. Top with shredded lettuce and fold tacos over and serve.
Chef
