Love a good pun? We do, so just for the halibut, we tried this version of a fish taco without the messy, less-healthy step of frying the fish. This dish boasts a flakey, delicate fish with a smoky, charred finish. We’ve also arranged a beautiful marriage of flavors, bringing the essence of Asia and Latin America together in our fresh, crisp sesame slaw. Served on top of warmed corn tortillas, this dish is gluten-free, healthy, and completely craveable.
- Equipment: grill pan for fish (great for use during winter’s months or if you find yourself sans grill), mortar and pestle for rub (a tea towel and a hammer or rolling pin can pinch hit here), mandolin (optional), medium bowl for slaw, bench scraper (optional), microplane
- Start by throwing the grill pan on the heat.
- Gather your mortar and pestle and spices. Combine the smoked paprika, coriander seed, salt, in your mortar and grind-it-like-you-mean-it to make a rub. Grab your halibut (or proxy fish) and coat generously with the rub, covering every single surface of flesh. Now pour the soy oil over the fish and give it a good massage. Lay the fish in the grill pan, you should hear the intoxicating sizzle, resist the urge to move the fish during grilling (guys, talking to you here). Go wash your paprika-stained, Halloween hands.
|Calories780Calories from Fat340|
|% DAILY VALUE|
|Calories from Fat340|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.