What really makes this dish taste special is the sweet and spicy salsa. And it's healthy: The halibut adds heart-healthy omega-3 fats, while watermelon contains lycopene, a carotenoid antioxidant reputed to have anticancer properties. The cabbage, bell pepper, onion, and avocado add fiber, vitamins, and minerals, rounding out this simple yet wonderful taco meal.
Recipe Ingredient Details:
2 tablespoons lime juice
1 teaspoon olive oil
1 pound Alaskan halibut fillets, about 1 inch thick
8 corn tortillas (6-8 inches in diameter), warmed
1 cup shredded cabbage
1 red bell pepper, chopped (1/2 cup)
1 small onion, chopped (1/2 cup)
1 medium avocado, diced
RED, WHITE, AND GREEN SALSA
2 cups seeded and chopped watermelon
1 cup peeled and chopped jicama
1 medium celery stalk, chopped
1/4 cup chopped fresh cilantro
1 medium-large jalapeño, seeded and minced (about 2 tablespoons)
2 tablespoons fresh lime juice
1/4 teaspoon sea salt
Combine all salsa ingredients in a nonmetal bowl. Cover and refrigerate at least 1 hour but no longer than 2 days. Stir before serving.
Mix 2 tablespoons lime juice and 1 teaspoon olive oil; brush over fish. Heat coals or gas grill. Place fish on grill; cover and grill 4-6 inches from medium heat 10-15 minutes, turning once, until fish is cooked through and flakes easily.
Break fish into large flakes, or cut into 1-inch cubes. Spoon scant 1/2 cup fish onto center of each tortilla. Top with cabbage, bell pepper, onion, and avocado. Fold tortillas in half. Serve with red, white, and green salsa.
Wed, 2003-10-01 15:03