The warm weather this week inspired me to make a fresh, summery dinner. Fish tacos are one of Steve's favorite meals, so I made a crisp, healthy recipe I found in Women's Health last year.
3 tbs olive oil
6 tbs fresh lime juice, divided
1 tsp ancho chile powder
1 tsp salt, divided
3/4 tsp black pepper, divided
1.5 pound skinless halibut fillets, cut into 6 (4oz) pieces
1/2 english cucumber, very thinly sliced (any organic, seedless variety will do)
1/2 small red onion, cut into thin strips
2 tbs fresh orange juice
1 tsp sugar
1/4 cups reduced fat mayo (I substitute greek yogurt)
1/4 cups reduced fat sour cream
12 5" corn tortillas
1 tsp seeded, finely minced serrano chile
1.5 cups pico de gallo or salsa
Combine oil, 2 tbs lime juice, chile powder, 1/2 tsp salt, 1/2 tsp pepper. Toss with fish in glass dish and chill 15 minutes.
For relish: stir cucumber, onion, oj, 2 tbs lime juice, sugar, 1/2 tsp salt, 1/4 tsp pepper in bowl. set aside
For cream sauce: combine yogurt, sour cream, 2 tbs lime juice, refrigerate
Prepare grill (or grill pan), spray and heat to med-high. Grill fish 3-4 min per side or until just opaque in center. Remove from grill and cool slightly. Warm tortillas on grill for 20 seconds on each side and wrap in foil to keep warm.
And if you're in Chicago, pick up some halibut fillets at Isaacson & Stein Fish Co. on Fulton ... they're so fresh and tasty (and if you flash a friendly smile, you may even get a discount off the wholesale price!)