SEARED HALIBUT FISH TACOS WITH CILANTRO SLAW
Halibut-a tender, sweet-tasting whitefish-is a great option for fish tacos, especially when paired with crunchy slaw, zippy pico de gallo, and a salty cheese. We promise you'll want these more often than just on Taco Tuesdays. Serve them with a side of black beans or yellow rice to round out your meal.
Provided by Karen Rankin
Time 25m
Yield Serves 4 (serving size: 2 tacos)
Number Of Ingredients 13
Steps:
- Season halibut fillet evenly with 3/4 teaspoon of the salt and 1/4 teaspoon of the black pepper. Heat 2 tablespoons of the oil in a cast-iron skillet over high. Add fillet; cook, undisturbed, until deeply browned and a thermometer inserted in thickest portion of fillet registers 140°F, about 6 minutes per side. Remove fillet from skillet; let rest 5 to 10 minutes. Flake into 1-inch pieces.
- While halibut rests, stir together lime juice, mayonnaise, and remaining 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a medium bowl. Add coleslaw, bell pepper, cilantro, and scallions; toss to fully coat.
- Spoon about 1/4 cup slaw mixture onto each of 8 warm tortillas; top evenly with flaked halibut. Top each taco with 1/2 tablespoon pico de gallo and 1 teaspoon queso fresco.
Nutrition Facts : Calories 381, Carbohydrate 37 g, Fat 16 g, Fiber 5 g, Protein 26 g, SaturatedFat 2 g, Sodium 689 mg, Sugar 5 g, UnsaturatedFat 13 g
PICO DE GALLO
Provided by Guy Fieri
Time 1h10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- In a medium bowl, combine 4 diced plum tomatoes, 2 tablespoons chopped cilantro, 1/2 minced red onion, 1 minced garlic clove, 1 minced jalapeño (seeded), the juice of 1 lime, 1 teaspoon fresh celery juice (optional), 1/2 teaspoon kosher salt and a few grinds of pepper; mix well. Cover and refrigerate to allow the flavors to meld, 1 hour or up to 3 days. Drain any excess liquid before serving.
CUMIN-SEARED HALIBUT WITH SWEET CORN SAUCE
Northern Pacific halibut is my fish of choice to have in the warmer months. It is a flat fish and deserves special care when handling. Since it can be a little more expensive, I save it for special occasions. The sauce relies on corn, which is very important to Native American culture and recipes. Use blue corn if you can get ahold of it. Otherwise, sweet corn is a great go-to.
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the sweet corn sauce: In a medium heavy-bottomed saucepan, add the canola oil, onions, garlic, thyme, bay leaf, salt and pepper. Sweat on medium heat, stirring occasionally, until the onions are softened, 7 to 10 minutes. Add the wine, if using, and cook until it evaporates, about 5 minutes.
- Add the corn kernels, reserved cobs and stock. Bring to a boil over medium-high heat, then reduce the heat to medium and cook for about 10 minutes.
- For the halibut: Meanwhile, in a large plastic bag, combine 5 teaspoons of the canola oil, the cumin, lemon zest and juice, salt and pepper with the halibut fillets and allow to marinate in the refrigerator for 30 minutes.
- Discard the corn cobs, thyme and bay leaf from the sauce. Carefully pour the mixture into a blender and puree on high speed for 4 to 5 minutes. The natural starches will activate and thicken the sauce. Pour the sauce through a fine-mesh sieve into a clean saucepan. Simmer over low heat until it reduces by half, about 15 minutes.
- To finish the halibut, in a medium sauté pan, heat the butter and remaining 3 teaspoons canola oil over high heat until the butter melts and the oil is hot (a little smoke indicates it's ready). Place the halibut fillets in the pan skin-side up and cook until a nice crust forms on the bottoms, about 4 minutes. Carefully flip the fillets and cook 3 minutes more. Lower the heat and continue to cook until the internal temperature registers 140 degrees F, about 4 minutes. Let rest, covered with foil, for a few minutes. Serve topped with the sweet corn sauce.
PICO DE GALLO
I literally live on this in the summer when tomatoes are garden-ripe! I prefer this to cooked salsa, and I really load up on the cilantro. Of course, you can adjust the heat and any other ingredient as you wish, but this is the basic recipe. Serve with your favorite tortilla chips. Hope you enjoy it as much as I do!
Provided by EdsGirlAngie
Categories Sauces
Time 15m
Yield 2 1/2 cups
Number Of Ingredients 6
Steps:
- Combine all ingredients; cover and refrigerate for at least an hour.
- This tastes best the same day that it's made, but is okay the next day.
SOUTHWESTERN PITAS WITH BLACK BEAN AND CORN PICO DE GALLO
This recipe has a light and colorful pico de gallo on top of ground beef in pita pockets. Serve with spanish rice.
Provided by grneyedmustang
Categories Mexican
Time 45m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Mix black beans, frozen corn, cilantro, garlic, lime juice, chopped onion, roma tomatoes, jalapeno, salt, and pepper in medium bowl.
- Let sit for 30 minutes in refrigerator (prepare beef while this is refrigerating).
- Prepare ground beef according to directions on taco seasoning package, adding bell pepper and onion to mix the last five minutes of cooking; drain.
- Fill each pita with 2 tbsp ground beef mixture; top with 1 tbsp pico de gallo; 1 tbsp cheddar cheese; and 1 tbsp sour cream.
Nutrition Facts : Calories 317, Fat 17.7, SaturatedFat 9.5, Cholesterol 53.1, Sodium 266.7, Carbohydrate 24.6, Fiber 2.3, Sugar 1.1, Protein 15
PICO DE GALLO
This classic salad is the perfect side to a steak fajita or a barbecued rib-eye
Provided by Good Food team
Categories Dinner, Lunch, Side dish, Supper
Time 15m
Number Of Ingredients 6
Steps:
- Stir all the ingredients together in a medium bowl with some seasoning then put it into the fridge to chill. You could do this the day before. About 20 mins before you are ready to eat, take the salad out and bring it back to room temperature.
Nutrition Facts : Calories 29 calories, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.08 milligram of sodium
MOE'S SOUTHWEST GRILL PICO DE GALLO COPYCAT RECIPE
Moe's is my FAVORITE restaurant! found a Pico de Gallo copycat recipe online and putting it here for safe keeping!
Provided by Stacey Dee
Categories Vegetable
Time 10m
Yield 7 cups
Number Of Ingredients 8
Steps:
- Drain the chopped tomatoes in a colander.
- Mix all ingredients in a large bowl.
- Let sit at room temperature for at least 1 hour to let the flavors combine.
PICO DE GALLO
Quick and easy pico de gallo that is a great app or addition to dinner. Huge hit in my house!
Provided by Rachel Love
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 3h20m
Yield 12
Number Of Ingredients 9
Steps:
- Stir the tomatoes, onion, cilantro, jalapeno pepper, lime juice, garlic, garlic powder, cumin, salt, and pepper together in a bowl. Refrigerate at least 3 hours before serving.
Nutrition Facts : Calories 9.6 calories, Carbohydrate 2.2 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.4 g, Sodium 15.2 mg, Sugar 1.1 g
PICO DE GAYO
Making Pico de Gayo in our family has become a tradition. Whenever we all get together we all sit around the table cutting the veggies. My brother makes us cut them so small and precise it takes a while to get through all the tomatoes and onions. I hope you enjoy this recipe and can bring your family together also.
Provided by Ashley Muller
Categories Other Appetizers
Number Of Ingredients 8
Steps:
- 1. Combine all diced and chopped ingredients in a large bowl.
- 2. Add citrus juices and salt & pepper. Stir well.
- 3. Enjoy as a dip for corn or tortilla chips or pour over fish, chicken or any type of meat that you want to add a southwestern flair to.
PICO DE GALLO
This easy pico de gallo recipe is a classic for good reason. It pairs with just about everything! My tip is to let it chill for an hour or two before serving to help the flavors blend. Also, it's best to serve it the same day that it's made. -Jeannie Trudell, Del Norte, Colorado
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a medium bowl, combine all ingredients. Cover and refrigerate for 1-2 hours before servings.
Nutrition Facts : Calories 14 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 40mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
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