Today, I'm thinking positive. My hobbling is decreasing by the day, I've got an exciting event to plan, and dinner last night was super tasty and reminded me of San Diego (always a good thing). Now it's your turn: what are three things you are feeling positive about right now? Seriously, I want to know! Comment please :)
I'm really excited to share this recipe with you, because it's so tasty and QUICK to make. There's three essentials: FRESH halibut (Pacific), a RIPE avocado (smushy), and a JUICY grapefruit (or any other citrus fruit... orange will do). It's fun to put these guys together and then chomp on down. Ideal for a small group of people for dinner.
Fish Tacos with Grapefruit Salsa
Makes enough for 6 tacos - based on this recipe from the California Avocado Commission
- 1 pacific halibut fillet
- olive oil
- salt and pepper
- 6 corn tortillas (you can either make soft or hard tacos - we bought ready-made hard taco shells)
- 6 lettuce leaves
- 1 pink grapefruit
- 1 ripe avocado, halved, seeded, peeled, and chopped
- 1/2 bunch chives, chopped
- juice of 1/2 orange
- juice of 1 lime
- 2 tbsp chipotle paste (best to use a real chipotle pepper or ancho chile, but we don't have those in London)
- Make the salsa: slice ends off grapefruit and stand it upright on your chopping board. Cut away peel and membranes, exposing fruit. Working over a bowl to catch the juices, separate the grapefruit sections by slicing with a serrated knife between membranes. Remove and discard seeds.
- Cut grapefruit segments and avocados into 1/2 inch dice. Toss with the chipotle paste and chives in a medium mixing bowl. Gently stir in reserved grapefruit juice, orange juice, lime juice, a little olive oil, salt and pepper. Let sit 30 minutes before serving.
- Fish: On the stovetop, heat a griddle pan over medium-high heat or prepare a medium-hot grill. Drizzle halibut with olive oil, season with salt and pepper, and grill until barely done. Depending on thickness, this should be 2-5 minutes per side. Remove fish from grill, cool slightly, and pull apart into large flakes.
- Place warm tortillas (or taco shells) on a work surface. Line each with a piece of lettuce and chunks of fish.
- Spoon some salsa over each taco and serve immediately.
Lesson learned: They are very very messy, these tacos. But that's part of the fun.