Health benefits of Halibut, according to WHFoods: "Halibut are truly a nutrient-dense food. A very good source of high quality protein, halibut are rich in significant amounts of a variety of important nutrients including the minerals selenium, magnesium, phosphorus and potassium; the B vitamins B12, niacin, and B6; and perhaps most important, the beneficial omega-3 essential fatty acids. Essential fatty acids are so named because they are essential for our health but cannot be made by the body; they must therefore be obtained from foods. Cold-water fish like halibut are a rich source of the omega-3 essential fats, a form of essential fatty acids in which the standard American diet is sorely deficient."
Halibut Fish Tacos with Orange-Chipotle Sauce
1 tablespoon distilled white vinegar
1 1/2 teaspoons chili powder
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons kosher or sea salt
Aprox. 3/4 lb (about 1" thick) halibut fillet or steak will feed 4 people. I never think it seems like enough but it really goes a long way.
Rinse and pat dry fillets. Brush fish with olive oil then press each fillet into spices until completely covered.
Heat skillet over medium heat and add remaining olive oil. Place fish into hot skillet and cook undisturbed for approximately 5 minutes. Turn fish carefully and finish cooking. This will only take a few more minutes. It is done when it is turns solid white and flakes apart easily with a fork.
**Note that you have lots of options for cooking methods. You can grill the fish, broil it or bake it, whichever you prefer. I like to use my saute pan because it gives me the most control.
Good quality corn tortillas
1/3-1/2 head green cabbage, thinly sliced
1/2 cup loosely packed cilantro, rough chopped
Toss cabbage and cilantro together.
Whisk together the juice of 1 lime with olive oil equal to amount of juice.
Add salt and pepper to taste.
Toss dressing and cabbage/cilantro mixture.
Optional: I usually put grated jack cheese on my tacos. Black beans go well with these and also salsa. We've even included Spanish rice. Have fun and enjoy! I have served this for company and let people build their own with whatever toppings they like.
Slice avocado into chunks.
Heat tortillas over flame until warm but not crisp. If you do not have a gas stove or grill, you can place them in a dry pan (cast iron is good) to warm them (but do not get them crispy or they will break apart).
If you tortillas are thin, double up on them. Cut the fish into chunks (remove bones if you used a steak and remove skin) and place in the tortillas. Drizzle a little of the sauce over the fish, then add your slaw, avocado (and anything else you have in mind). Have plenty of napkins available and enjoy!