Recipe

BBQ Wild Pacific Halibut Tacos

• 2 lb fillet - of MSC certified Wild Pacific 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 - sour cream

• 3 Tbsp - lime juice

• 1 ½ tsp - ground coriander

• salt to taste

DIRECTIONS

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.

Wild Pacific Halibut Taco Preparation:

(make the salsas and crema first)

1. Pre-heat one side of the BBQ to high.

2. On the un-heated side, place tin foil directly on the grill on the un-heated side.

3. Drizzle the Wild Pacific Halibut with a little canola oil and season with salt to taste. Place on the tin foil.

4. 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.

5. While the fish is roasting, wrap the tortillas in tin foil and warm gently on the top grill.

Assembly:

1. Fill each tortilla with approximately 2-3 oz of flaked halibut.

2. Garnish with one or both of the salsas and a liberal dollop of crema. Serve with a sprinkle of fresh coriander and lime wedges.

Serves 4 to 6 as a main course

Recipe by MSC ambassador Chef Charlotte Langley

Featured with permission from PHMA and Wild Pacific Halibut