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Halibut Tacos with Peach Pico de Gallo
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Serves 4
These are not your everyday tacos.
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Ingredients:
1 yellow peach, diced
2 tablespoons lime juice
2 teaspoons lime zest
1 jalapeno, diced
1 tomato, diced
1/2 red onion, diced
1 clove garlic, chopped
1/4 cup cilantro, chopped
1 lb halibut fillet
Salt, to taste
Ground black pepper, to taste
1/2 teaspoon ground fennel powder
Olive oil, for grill grates
4 taco-size corn tortillas
Directions:
Combine the diced peaches, lime juice, lime zest, diced jalapeno, diced tomato, red onion, garlic and cilantro in a mixing bowl. Toss ingredients in the bowl until the peaches are well coated.
Season the halibut with salt, pepper and fennel powder. Coat halibut evenly.
Bring the grill to medium heat and brush the grill grates with olive oil. Place the halibut fillet on the grill and cook for 3-4 minutes on each side, until opaque.
Remove the halibut from the grill and transfer to a plate. Tent with aluminum foil and let sit for 5 minutes.
Warm the tortillas before serving.
Use two forks to shred the halibut. Place an even amount of halibut in the middle of each tortilla. Top halibut with peach Pico de Gallo, fold and enjoy!
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Halibut Tacos with Peach Pico de Gallo
Serves 4
Ingredients:
1 yellow peach, diced
2 tablespoons lime juice
2 teaspoons lime zest
1 jalapeno, diced
1 tomato, diced
1/2 red onion, diced
1 clove garlic, chopped
1/4 cup cilantro, chopped
1 lb halibut fillet
Salt, to taste
Ground black pepper, to taste
1/2 teaspoon ground fennel powder
Olive oil, for grill grates
4 taco-size corn tortillas
Directions:
Combine the diced peaches, lime juice, lime zest, diced jalapeno, diced tomato, red onion, garlic and cilantro in a mixing bowl. Toss ingredients in the bowl until the peaches are well coated.
Season the halibut with salt, pepper and fennel powder. Coat halibut evenly.
Bring the grill to medium heat and brush the grill grates with olive oil. Place the halibut fillet on the grill and cook for 3-4 minutes on each side, until opaque.
Remove the halibut from the grill and transfer to a plate. Tent with aluminum foil and let sit for 5 minutes.
Warm the tortillas before serving.
Use two forks to shred the halibut. Place an even amount of halibut in the middle of each tortilla. Top halibut with peach Pico de Gallo, fold and enjoy!
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