Tuesday, July 19, 2011

Chimichurri Halibut Tacos with Pineapple Avocado Salsa

I had the most delicious chimicurri pork loin sandwich recently, at the Buenos Aires Cafe. A few weeks later I saw this recipe in my issue of Cooking Light and knew I must try it. The fish was delicious. I do not recommend topping the tacos with the salsa, the flavors overwhelm each other, but the salsa was a lovely side dish. Tasty, light summer fair. If you have a grill, unlike me, you can even avoid heating up the kitchen in this 100+ degree weather (bonus!).

Recipes adapted from Cooking Light, June 2011

Chimichurri Fish Tacos

2 cups fresh flat-leaf parsley leaves
2 tablespoons fresh oregano
3/4 teaspoon ground cumin
1/4 teaspoon ground red pepper
5 garlic cloves, crushed
1/3 cup extra-virgin olive oil
5 (6-ounce) halibut fillets (or cod)
1 teaspoon kosher salt
1/2 teaspoon black pepper
Cooking spray
12 (6-inch) corn tortillas

Place first 5 ingredients in a food processor or blender; process until finely chopped. Slowly pour oil through food chute; process until smooth. Place fish in a shallow dish; rub mixture over fish. Cover and chill at least 2 hours.

Preheat grill to high heat or grill pan to medium-high.
Sprinkle fish with salt and black pepper. Place fish on a grill rack (or grill pan) coated with cooking spray, and grill for 4 minutes on each side or until desired degree of doneness. Remove from grill. Break fish into chunks. Heat tortillas according to package directions. Divide fish evenly among tortillas.

  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • pineapple, peeled, cored, and cut into 1/2-inch-thick slices
  • Cooking spray
  • 1/3 cup finely chopped red onion
  • 1/4 cup minced fresh cilantro
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground red pepper
  • 1/4 teaspoon ground cumin
  • serrano chile, minced
  • avocado

  •  Preheat grill to high heat or grill pan to medium high.
  • Combine oil and honey, stirring well. Brush oil mixture over pineapple. Place pineapple on a grill rack coated with cooking spray; grill 2 minutes on each side or until golden. Remove from grill; cool 5 minutes. Chop. Combine pineapple, onion, and next 6 ingredients (through serrano); toss gently.
  • Peel, seed, and dice avocado. Add avocado to the pineapple and mix.
Serve on the side with tacos.

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