MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Grilled Fish Tacos With Vera Cruz Salsa
 Categories: Seafood, Breads, Chilies, Salsa, Vegetables
      Yield: 4 Servings

MMMMM---------------------------TACOS--------------------------------
  1 1/2 lb Halibut
      2 tb Ancho chile powder
           Salt & fresh ground pepper
      3 tb Olive oil
    1/2    Lime; juice of
    1/2    Napa or white cabbage;
           - shredded
    1/2 c  Fresh cilantro;
           - barely chopped
           Salt & fresh ground pepper
      8    White corn tortillas;
           - up to 12, warmed on the
           - grill
           Vera Cruz Salsa; to serve

MMMMM----------------------VERA CRUZ SALSA---------------------------
      3 lg Plum tomatoes; cored,
           - halved
      2    Jalapenos; stemmed
           Oil; for grilling
           Salt & fresh ground pepper
      1 sm Red onion; fine diced
      1 c  Manzanilla olives; pitted,
           - halved
      1 tb Capers; drained
    1/4 c  Extra-virgin Spanish olive
           - oil
      3 tb Red wine vinegar
    1/4 c  Fresh cilantro; chopped
      1 ts Dried Mexican oregano
    1/2    Lime; juice of

  Tacos:

  Heat a charcoal or gas grill to high for direct grilling. Sprinkle
  the halibut with the ancho powder, salt, and pepper. Grill until
  golden brown and charred on both sides, and just cooked through,
  about 5 minutes per side. Remove to a cutting board and let rest
  5 minutes.

  Using two forks, flake the halibut into large bite-size pieces and
  put in a large bowl. Pour over the olive oil and lime juice, and
  toss just to combine. Add the cabbage and cilantro and toss again.

  Serve the fish with the tortillas and Vera Cruz Salsa and let
  guests fill and wrap their own tacos.

  Vera Cruz Salsa:

  Heat a charcoal or gas grill to high for direct grilling. Toss the
  tomatoes and jalapenos with a few tablespoons of canola oil and
  season with salt and pepper. Grill both until charred on all sides
  and just soft. Remove from the grill and let cool slightly.

  Halve the tomatoes, remove the seeds and cut into small dice. Dice
  the jalapenos, including the skin and seeds. Put the tomatoes and
  jalapenos in a medium bowl. Add the onions, olives, capers, olive
  oil, vinegar, cilantro, oregano, and lime juice and season with
  salt and pepper. Let sit at room temperature for 30 minutes before
  serving.

  Recipe courtesy Bobby Flay

  Recipe FROM: https://www.foodnetwork.ca

  Uncle Dirty Dave's Archives

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