Yucatecan Grilled Fish Tacos
Chef Greg Gefroh
University of North Dakota Dining Services
Grand Forks, N.D.
Wild halibut can be very cost-effective when a few pieces are grilled, sliced and spread among 12 tortillas to make fish tacos. Chef Gefroh bulks up the filling with a bold grain salad of quinoa, corn and cherry tomatoes.
Ingredients
1 1/2 lb. halibut steaks
1 tbsp. chili powder
2 tsp. ground allspice
2 tsp. dried oregano leaves
1 tsp. ground black pepper
12 corn tortillas
1/3 cup cider vinegar
2-3 garlic cloves, minced
1/3 cup water
1/4 cup lime juice
1/4 cup cilantro, chopped
2 lb. quinoa, corn and tomato salad
Steps
- Place halibut in hotel pan. In food processor, combine chili powder, allspice, oregano and black pepper. Whirl to combine. Add cider vinegar, garlic, water and lime juice. Puree to form a paste.
- Place paste in mixing bowl. Dip halibut in paste to coat both sides.
- Arrange halibut on sprayed full size hotel pan. Bake in combi-oven set to dry heat at 350 F for 8 -10 minutes or until internal temperature reaches 145 F.
- To assemble: Warm tortillas. Top each with 2 ounces halibut, cut into pieces, and 1 teaspoon chopped cilantro. Fill with quinoa salad.
Photo courtesy of Alaska Seafood Marketing Institute