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Grilled Halibut Tacos w/Lime Garlic Vinaigrette

Source of Recipe

by Millie, from LATimes


List of Ingredients

Vinaigrette:
1/4 cup minced garlic
1/2 cup minced green onions
1/2 cup freshly squeezed lime juice
1/2 cup finely chopped sweet cherry peppers, assorted colors if possible
1 1/2 tablespoons minced serrano or jalapeño pepper (optional)
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil

Tacos:
4 (6-ounce) halibut fillets
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon olive oil
8 to 12 small corn tortillas
1/2 head green cabbage, shredded or sliced very thin
Lime-garlic vinaigrette
1/2 cup cilantro leaves


Recipe

Vinaigrette:
1. Combine the garlic, green onions, lime juice, peppers, serrano pepper (if using) and salt and pepper in a bowl and whisk until all ingredients are thoroughly blended.

2. Gradually whisk in the olive oil until the vinaigrette has emulsified. Set aside until ready to serve. Makes 1 cup.

Tacos:
1. Heat the grill pan over medium-high heat. Season the halibut with salt and pepper and lightly brush with olive oil. Grill the fillets on each side for about 3 minutes or until the fish flakes. Time can vary depending on the thickness of the halibut fillets. A general rule of thumb is about 8 to 10 minutes per inch of thickness. Remove the fish from the pan and allow to rest for a few minutes. Flake into bite-size pieces.

2. Heat the tortillas briefly in an oven (wrapped in foil), over a gas burner or on a cleaned grill pan just until warm, but still soft.

3. Sprinkle pieces of halibut onto a warm tortilla, top with shredded cabbage and spoon some lime-garlic vinaigrette over the top. Garnish with cilantro leaves. Fold tortilla in half and eat while still warm.

Each serving: 482 calories; 41 grams protein; 38 grams carbohydrates; 7 grams fiber; 19 grams fat; 3 grams saturated fat; 54 mg. cholesterol; 639 mg. sodium