|Bentley in his element|
|Little Surfer boys.|
|Me and my bebe' Ryder|
Halibut Fish Tacos
6 oz. Halibut Filet (skinless)
Fresh Cilantro, washed and diced (about 1/2 cup)
2 limes, cut into wedges
8 Corn Tortillas
Oil (for cooking Corn Tortillas in)
Mango Salsa (recipe to follow)
Line a baking Sheet with Foil and lay Fillet down. Drizzle a little Olive Oil on the top of the fillet and season with a dash of salt and Garlic Powder. Broil the Fish (500 degree) until the middle is no longer fleshy and the fish flakes with a fork easily (about ten minutes). While the Fish is cooking, heat about 1/4 cup of oil in a small saucepan. Dip one Corn Tortilla in oil and let cook about 30-45 seconds on each side. Take Tortilla out with tongs and place on a plate with a paper towel (to soak up excess oil). Do the same steps with remaining Tortillas.
After Tortillas and Fish are cooked, flake the fish into smaller pieces. Fill Tortilla with fish, squeeze the juice from one lime wedge over fish, place 2 tbls. of Mango Salsa over fish and garnish with fresh cilantro and a wedge of lime on the side.
Mango Salsa Recipe (simplyrecipes.com)
1 ripe mango, peeled, pitted, and diced (about 1 1/2 cup) (See: How to Cut a Mango)
1/2 medium red onion, finely chopped
1 Jalapeno Chile, minced (include ribs and seeds for a hotter taste if desired)
1 small cucumber, peeled and diced (about 1 cup)
3 Tbsp fresh cilantro leaves, chopped
3 Tbsp fresh lime juice
Salt and pepper to taste
Also good with diced red bell pepper and jicama.
Combine all of the ingredients in a bowl. Season to taste with salt and pepper. If the salsa ends up being a little too hot or acidic for your taste, you can temper it by adding some diced avocado.