I have a hard time thinking of creative ways to prepare fish. One of my girls' favorite meals is salmon - just plain ol' grilled salmon but they will also eat it if it's marinated in teriyaki sauce and baked. So, I tend to use that as my default for eating fish. But . . . these fish tacos were a-m-a-z-i-n-g. Usually, I order beer battered deep fried fish tacos but here, the cilantro sauce is perfect and I didn't miss the deep fried batter.
To make it even easier, the second time I made these, I just had my husband grill the halibut with salt and pepper and then tossed it with the warmed cilantro sauce. The girls liked the halibut plain but the green sauce is so, so good.
I had one pound of halibut and it made enough tacos for 4 of us with some leftover. How many tacos this exactly makes will depend on how full you fill the tacos.
Gwyneth Paltrow's recipe via Baked Bree
1 bunch cilantro
juice from 5 limes
1/3 c. olive oil (plus 2T for cooking)
small white onion
2 cloves garlic
1/2 T garlic powder
1 T cumin
1 T paprika
salt & pepper
2 lbs halibut
1/2 cup white wine
cheese (Cotija or shredded jack)
more limes & cilantro
Put the cilantro, lime juice, 1/3 c. olive oil, onion, garlic, jalapeno (seeded), garlic powder, cumin, paprika, salt & pepper in the bowl of a food processor or blender. Blend until smooth. Put the puree in a bowl and set aside.
Chop the halibut into small pieces (sometimes I stick it in the freezer for about an hour first to make it easier to chop). Dry well with a paper towel. Sprinkle with salt and pepper.
Preheat a saute pan with 2 T of olive oil. Add the halibut and cook until golden brown, about 8 minutes. Add the wine and cook until the wine evaporates, about 2 minutes. Add the cilantro mixture and cook for another minute to heat through.
Heat corn tortillas in a hot dry pan (or oven in a foil packet or microwave). Add the fish mixture. Top with any of the toppings listed above or anything else you like on a fish taco.