Halibut (or other flaky whitefish)
2 Tbs Canola oil
1 Tbs fresh lime juice
1/2 tsp chili powder
tortillas
sauce (recipe below)
1 Cup shredded cabbage
pico de gio (recipe below)
sour cream
Heat grill, whisk together oil, lime juice, and chili powder together. Brush onto both sides of fish, season with salt and pepper. Grill about 4 min on each side or until cooked through. Warm tortillas, fill with strips of fish, drizzle with sauce and top with pico de gallo, shredded cabbage and sour cream.
Pico de gio
5 roma Tomatoes
½ white or yellow Onion
3 whole Jalapeno Peppers
Cilantro
Lime Juice
Salt To Taste
Chop jalapenos, tomatoes and onions into a very small dice. (Leave seeds in your jalapenos for a hotter pico). Chop up a nice-sized bunch of cilantro. Place all of these ingredients together in a bowl and mix.
Squeeze the juice of half of one lime into the bowl. Add salt to taste and stir again.
Sauce
Combine in a blender:
1 1/2 cup Mayo
1 clove garlic
3/4 bunch of cilantro (no stems)
2 tablespoons water
2 tablespoons white vinegar
1/4 teaspoon pepper
1/2 tsp salt
1 jalapeno (deseeded)
