Friday, April 21, 2006

i'm going to have to try these.....

they sound delish. i hijacked this recipe from another blog.


Rachael Ray's Halibut Fish Tacos with Guacamole Sauce


4 pieces fresh halibut, steak or filets, 6 to 8 ounces each (I used Tilapia)

Extra-virgin olive oil, for drizzling

Salt and pepper

1 lime, juiced

3 small to medium ripe Haas avocados, pitted and scooped from skins with a large spoon

1 lemon, juiced

1/2 teaspoon cayenne pepper, eyeball it

1 cup plain yogurt

1 teaspoon coarse salt, eyeball it

2 plum tomatoes, seeded and chopped

2 scallions, thinly sliced on an angle

1 heart Romaine lettuce (I used shredded cabbage, already in a bag)

12 soft (6-inch) flour tortillas (I used corn tortillas that I softened on a non-stick skillet for 10 seconds)

Preheat a grill pan or indoor grill to high heat or, prepare outdoor grill. Drizzle halibut with extra-virgin olive oil to keep fish from sticking to the grill pan or grill. Season fish with salt and pepper, to your taste. Roll lime on the counter top to get juices flowing. Grill fish 4 to 5 minutes on each side or until opaque. Squeeze the juice of 1 lime down over the fish and remove from the grill pan or grill. Flake fish into large chunks with a fork. (this is why it's ok if it falls apart!)While fish is cooking, in a blender or food processor, combine avocado flesh, lemon juice, cayenne pepper, yogurt and salt. Process guacamole sauce until smooth. Remove guacamole sauce to a bowl and stir in diced tomatoes and chopped scallions. Shred lettuce and reserve. To assemble, break up fish and pile some of the meat into soft shells and slather with guacamole sauce. Top with shredded lettuce, fold tacos over and eat!

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