Ingredients:
1 lb halibut fillets, skin removed or another white fish fillets, your choice
1 tablespoon olive oil
¼ green cabbage
¼ cup chopped white onions
¼ cup chopped English cucumbers
½ bunch cilantro, chopped
1 lime, juice of
salt and pepper
Guacamole (follow above link, see Chunky Guacamole)
salsa (follow above link, see Salsa Fresca)
10 corn tortillas, warmed (see Corn Tortillas)
Directions:
Make the cabbage slaw: Chiffonaide cabbage, add onion, cucumber and cilantro; squeeze juice of 1 lime over the top and toss; add salt and pepper to taste; let sit at room for 30 minutes.
Preheat oven to 400 degrees. Heat a non-stick oven proof pan over medium heat, add olive oil, add halibut and brown on one side, turn halibut over and put pan in the oven for about 10-15 minutes until halibut is flaky and cooked through.
Serves: 10
To serve: flake cooked halibut into a bowl and serve with warmed corn tortillas and the bowls of the cabbage slaw, guacamole and salsa.
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