Halibut Tacos with Tangy Crunchy Slaw

Halibut Tacos with Tangy Crunchy Slaw

Recipe Courtesy of The Great Sustainable Seafood Tour Recipe Contest Entrant Kellie Cross

Ingredients

Halibut – 1 1/2 pounds wild caught Pacific Halibut filet, cut into two equal-sized portions

Nuoc Cham Marinade
2 garlic cloves, minced or forced through a garlic press
6 tablespoons freshly squeezed lime juice
3 tablespoons Asian fish sauce
1/3 cup sugar
1/2 cup warm water

Tangy Crunchy Slaw
3 tablespoons freshly squeezed lime juice (approximately 3 small, juicy limes)
1 large Pink Lady Apple, sliced thinly
1 large orange, peeled and sliced into thin wedges
1 fennel bulb, sliced thinly; save fronds for garnish
1 large shallot, sliced thinly
2 tablespoons of freshly squeezed lime juice
Salt and pepper, to taste

Spicy Hoisin Kefir Sauce
1 tablespoon Sriracha
3 tablespoons Kefir
1 tablespoons Hoisin sauce
1 TBSP chili garlic sauce
1½ teaspoons freshly squeezed lime juice

Corn Tortillas
12 corn medium tortillas, warmed, for serving

Garnish
Bunch of fennel fronds and cilantro leavesCorn Tortillas
12 corn medium tortillas, warmed, for serving

Instructions

For the Nuoc Cham marinade, whisk together sugar and warm water, in a small bowl until sugar dissolves. Once dissolved, whisk in minced garlic cloves, lime juice, and fish sauce until well combined.

Place halibut in a large bowl and pour the marinade on top. Let marinade while making slaw and sauce, approximately 20 minutes.

While halibut is marinating, gently mix sliced apple, orange, fennel and shallot in another large bowl with lime juice.

In a small bowl, mix Sriracha, Kefir, Hoisin sauce and lime juice until combined.

Place a large nonstick pan on medium heat and spray with nonstick oil. Sauté halibut for approximately 6 minutes on each side. Remove halibut from heat and gently flake it.

Presentation
Place two warm tortillas on a large plate. Place approximately 2 tablespoons of flaked halibut on the tortilla. Next top with the slaw and then drizzle the sauce on top. Chop the fennel fronds and sprinkle on top of the taco. Serve immediately.

Wine Pairing: Napa Valley Estate Sauvignon Blanc