Sunday Dinner: Halibut Fish Tacos
From Sam Sifton's cookbook, See You on Sundays, I've adapted his fish taco recipe using halibut, cabbage, pico de gallo and crema. Fresh, flavorful and healthy, you're ready to eat in 30 minutes.
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine American
- 2 medium tomatoes seeded and finely chopped
- 1 small red onion peeled and finely diced
- 1 clove garlic peeled and minced
- 1/2 cup fresh cilantro roughly chopped
- 1 jalapeno pepper seeded and finely diced
- 1/4 cup mayonnaise
- 1/2 cup sour cream
- 1 lime cut in half
- 1 teaspoon chipotle powder
- 1 cup flour
- 1 tablespoon chili powder
- 1 cup whole milk
- 2 pounds firm white fish (e.g., flounder, halibut), cut across grain into strips about 1/2" wide x 3" long
- 1/2 cup peanut oil
- 2 tablespoons butter
- Corn or Flour Tortillas
- 2-3 cups shredded green cabbage
For the Salsa:
In a medium bowl, combine tomatoes, onion, garlic, cilantro and jalapeno, if using. Add salt to taste.
For the Fish:
In a medium bowl, mix together flour, chili powder, salt and pepper. Pour the milk into another medium bowl, and place the fish into it.
Pour the peanut oil into a 12-inch frying pan and place over medium high heat until it shimmers and is about to smoke, Remove the fish pieces from the milk bath and dredge them lightly through the flour mixture, shaking to remove the excess. Add the butter to the pan. Place some of the fish pieces in the oil, without crowding them, and cook until deep golden brown on one side, approximately 3-4 minutes. Turn carefully and cook 1 minute more. Remove to a warmed paper-towel lined plate and sprinkle with salt. Repeat with the remaining fish.
Warm your tortillas.
Fill each tortilla with 3 pieces of fish, followed by the tomato salsa, and a pinch of the cabbage. Drizzle with the crema. Have additional salsa, limes and crema on side.