Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Yucatecan Grilled Fish Tacos
Wild halibut can be very cost-effective when a few pieces are grilled, sliced and spread among 12 tortillas to make fish tacos. Chef Gefroh bulks up the filling with a bold grain salad of quinoa, corn and cherry tomatoes.
Servings
12
12
Cuisine Type
- mexican
Day Part
- dinner
Menu Part
- entree
Main Ingredient
- Seafood
Chef Greg Gefroh
University of North Dakota Dining Services
Grand Forks, N.D.
Wild halibut can be very cost-effective when a few pieces are grilled, sliced and spread among 12 tortillas to make fish tacos. Chef Gefroh bulks up the filling with a bold grain salad of quinoa, corn and cherry tomatoes.
Ingredients
1 1/2 lb. halibut steaks
1 tbsp. chili powder
2 tsp. ground allspice
2 tsp. dried oregano leaves
1 tsp. ground black pepper
12 corn tortillas
1/3 cup cider vinegar
2-3 garlic cloves, minced
1/3 cup water
1/4 cup lime juice
1/4 cup cilantro, chopped
2 lb. quinoa, corn and tomato salad
Steps
Place halibut in hotel pan. In food processor, combine chili powder, allspice, oregano and black pepper. Whirl to combine. Add cider vinegar, garlic, water and lime juice. Puree to form a paste.
Place paste in mixing bowl. Dip halibut in paste to coat both sides.
Arrange halibut on sprayed full size hotel pan. Bake in combi-oven set to dry heat at 350 F for 8 -10 minutes or until internal temperature reaches 145 F.
To assemble: Warm tortillas. Top each with 2 ounces halibut, cut into pieces, and 1 teaspoon chopped cilantro. Fill with quinoa salad.
Photo courtesy of Alaska Seafood Marketing Institute
Read more about:
RecipesYou May Also Like
.jpg?width=300&auto=webp&quality=80&disable=upscale){kind=spacer}
