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Grilled Halibut Tacos with Cilantro Pesto
Grilled Halibut Tacos with Cilantro Pesto
Recipe by Natalie Kahn, Valencia, CA; courtesy of Alaska Seafood Marketing Institute
Prep time 10 minutes; Cook time 10 minutes
Serves 4 (2 tacos each)
Ingredients
Pesto
- 1 bunch cilantro
- 1 bunch flat leaf parsley
- 1 jalapeño pepper, minced
- 1/4 cup toasted Pepitas (pumpkin seeds; optional)
- 1 clove garlic, minced
- 1/4 cup cotija cheese*
- 1/4 cup organic extra-virgin olive oil
- Salt and pepper, to taste
*You can use any mild, fresh Mexican cheese (queso) or Greek-style feta.
Tacos
- 1 pound Alaskan halibut fillets (three 6 oz portions or four 4 oz portions)
- Organic extra-virgin olive oil
- 8 small (4-inch) corn tortillas
- 1/2 head red cabbage, finely shaved
- 1/4 cup cotija cheese*
- Lime wedges for garnish
*You can use any mild, fresh Mexican cheese (queso) or Greek-style feta.
Directions
- Combine all pesto ingredients in a blender or food processor; blend. Drizzle in more olive oil or water, if needed, until you get a salsa-like consistency. Season to taste with salt and pepper; set aside.
- Heat grill to medium-high heat (400°F). Brush Alaska Halibut and grill surface with oil; grill 5 to 7 inches from heat about 8 minutes, turning once during cooking. Cook just until fish is opaque throughout. Season with salt and pepper.
- To assemble tacos: Char tortillas on grill or grill pan. Top each taco with a big pinch of shaved red cabbage. Break halibut into chunks and distribute evenly between tortillas. Top with a generous spoonful of pesto, a sprinkle of extra cojita cheese, and a lime wedge.
Nutrients per serving: 424calories, 22.5g total fat, 5g saturated fat, 42% calories from fat, 92mg cholesterol, 30g protein, 26g carbohydrate, 5g fiber, 243mg sodium, 166.5mg calcium and 940mg omega-3 fatty acids
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