BBQ MSC Certified Wild Pacific Halibut Tacos with a Duo of Fresh Salsas

 
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Recipe by MSC ambassador Chef Charlotte Langley

Follow Chef Charlotte Langley on Instagram: @chefcharlottelangley

Learn more about the MSC by visiting msc.org or by following @MSCbluefish

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Charlotte Langley hails from PEI where she cultivated a ‘Maritime Chic’ style of cooking and a deep love for the oceans. She aims to nurture and inspire through food with consciously selected ingredients that celebrate season, terroir and the delicate ecosystems that sustain us. Constantly challenging herself and what it means to be a chef, Charlotte founded Scout Canning, Canada’s first fresh canned seafood company, and through her role as ambassador for the Marine Stewardship Council (MSC) she champions the importance of choosing seafood that is both sustainable and traceable.

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BBQ Wild Pacific Halibut Tacos

  • 2 lb fillet - of MSC certified Wild Pacific Halibut, skin removed

  • canola oil (or other high temperature oil)

  • salt to taste

  • lime wedges

  • 12 6-inch - corn or flour tortillas

Avocado Citrus Pineapple Salsa:

(Makes 3 cups)

  • 2 ripe avocados, small diced

  • 1 cup - ripe pineapple, small diced

  • zest and juice of 2 limes

  • zest and juice of 1 grapefruit

  • zest and juice of 2 lemons

  • zest and juice of 2 oranges

  • ¼ cup - celery, small diced

  • ¼ cup - English cucumber, seeded and small diced

  • ¼ cup - fresh culantro, chopped (replace with cilantro if culantro is not available)

  • ¼ cup - fresh flat leaf parsley, chopped

  • salt to taste

Tomato, Mint and Coriander Salsa:

(Makes 3 cups)

  • 8 - ripe Roma tomatoes, seeded and diced

  • ¼ cup - fresh mint, chopped

  • ¼ cup - fresh coriander, chopped

  • ¼ cup - red onion, small diced

  • ¼ cup - red pepper, small diced

  • 1 Tbsp - Adobo sauce

  • salt to taste

Crema:

  • 2 cups - sour cream

  • 3 Tbsp - lime juice

  • 1 ½ tsp - ground coriander

  • salt to taste

DIRECTIONS

Salsa Preparation:

For each separate salsa recipe, combine all ingredients in a non-reactive bowl and let sit in the fridge for 15-30 minutes.

Crema Preparation:

Mix all ingredients with a whisk and set aside in the fridge. Can be made the day before and will keep for up to 3 days.

Wild Pacific Halibut Taco Preparation:

(make the salsas and crema first)

1. Pre-heat one side of the BBQ to high.

2. On the un-heated side, place tin foil directly on the grill on the un-heated side.

3. Drizzle the Wild Pacific Halibut with a little canola oil and season with salt to taste. Place on the tin foil.

4. Close the BBQ and let roast for 15-20 minutes or until the fish is cooked through. It should flake at the touch of a fork. If using smaller filets check the fish at 12-15 mins.

5. While the fish is roasting, wrap the tortillas in tin foil and warm gently on the top grill.

Assembly:

1. Fill each tortilla with approximately 2-3 oz of flaked halibut.

2. Garnish with one or both of the salsas and a liberal dollop of crema. Serve with a sprinkle of fresh coriander and lime wedges.

Serves 4 to 6 as a main course

All rights reserved. Featured with permission.


Sept 2019

Design