Chimichurri Halibut Tacos

  • MarkSz Posted: 05/23/11
    Worthy of a Special Occasion

    Good base to build on. I had a small piece of Halibut so I gave this recipe a try. I had never made Chimichurri before but quickly realized that is basically a parsley pesto. After making it I tasted it and thought it was a bit one note in flavor. Sitting right next to my food processor was a basket with some Mandarin oranges in it. I grabbed a small one and juiced it into the marinade. It really added a great flavor. I marinaded then cubed the meat and cooked it quickly in a grill pan searing all six sides. I ate it with some good salsa and lettuce and really enjoyed it. As I said earlier this recipe can become a great base to go in many different directions with sides or additions.

  • Noblefir75 Posted: 05/30/11
    Worthy of a Special Occasion

    The marinade is awesome. I had rockfish on hand so used that. I used the leftovers the next day as a lettuce wrap. You can really taste the fish without the corn tortillas.

  • jackie1157 Posted: 06/15/11
    Worthy of a Special Occasion

    where is the rest of the recipe??? you would never just take the fish, dump it on a tortilla, and eat it, just like that. there are toppings...did i miss something in the recipe?

  • RecipeRenovator Posted: 05/28/11
    Worthy of a Special Occasion

    This looks delicious! I have a great breading mix (that's gluten-free) that I used to use to make fish sticks with mahi-mahi. This would also make great healthy fish tacos. Now I make it with tofu "cheese', as described here.

  • SaraG7 Posted: 06/06/11
    Worthy of a Special Occasion

    The brightness of all the herbs really accented the fish here. I used mackerel instead of halibut with great results. I paired the fish with salsa verde and they tasted great together.

  • ctaylor000 Posted: 05/29/11
    Worthy of a Special Occasion

    These were quite tasty, though the chimichurri was not at all like the one I usually make to go with beef. But these fish tacos were the best part of the Taco Party menu; I made the whole thing. A squirt of citrus after cooking brightens them nicely. Yummy with the slaw and pineapple salsa piled on to the tortillas - and flour tortillas were MUCH better than corn, IMO. The whole menu is a really nice, easy-to-make-ahead menu for a summer afternoon.

  • ChefKiki Posted: 01/09/13
    Worthy of a Special Occasion

    Good recipe, but next time will use soft flour tortillas.


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