Halibut Tacos with Strawberry Salsa
“I’m hungry” are, I swear, the only words Scarlett can seem to say lately. And they are repeated to me with the annoying succession of a jack-hammer. I think it’s a growth spurt or maybe a tape worm, but either way I can no sooner feed her a meal and she’s hungry again. I feel like a waitress. It’s also made worse by the fact that she’s started to become bored with our usual snacks. “Well, have a banana,” I say. Her reply, ” I don’t want one. I had one yesterday.” Really? Are bananas only for odd days? So I tick down the list of available snacks and she nopes them all. “Well, what do you want?” Then she hits me with the reply that makes the hair on my arm stand up with frustration, “Ummmmmmm, I don’t know.” Do your kid’s say that? Don’t get me wrong. I sometimes feel lost for an idea for what I’d like to eat but that usually occurs when I’m past the point of being hungry. I’m actually starved and my brain is fuzzy with hunger so I can’t land on an idea for my meal. It doesn’t happen after I’ve eaten a full meal. In those circumstances, when I just need a little extra nibble, I usually have a decent idea about what I’d like to eat. When Scarlett gives me an “I don’t know” I feel like it’s her twisted game trying to make me crazy. Ok, you’re right, she’s not trying to do that but I can feel like a squirrel looking for a nut, on a constant search for the food that will satiate this child. It’s similar to the way I feel about dinner ideas–I’m always on a hunt for dinners that will satisfy my family.
Many of the easiest dinners involve seafood but I’m not the biggest fan of fish so I tend to not default to them. However, a dish like these tacos makes me kick myself for not leaning on fish more for dinner. The flaky halibut with its cumin kick is lovely with the sweet strawberry salsa. If I make more than 1 large fillet, I’ve always got more for when I hear those two little words that I’m sure I’ll one day miss ringing in my ears: I’m. Hungry.
Ingredients
- Olive oil
- 1 lb. (450 g) halibut fillets
- 1 tsp (5 ml) ground garlic
- 1/2 tsp (2 ml) ground cumin
- 1/4 tsp (1 ml) ground coriander
- 1/2 tsp (2 ml) salt, divided
- 1/4 tsp (1 ml) pepper
- 6 to 8 small corn tortillas
- For the salsa
- 1 cup (250 ml) hulled and diced strawberries
- 1 cup (250 ml) watermelon cubes, diced
- 1/4 cup (125 ml) diced red onion
- 1 Tbsp (15 ml) lemon juice
- 1 Tbsp (15 ml) fresh chopped cilantro
- 1 avocado, sliced for garnish
Method
Heat your oven to 450.
Spray a rimmed baking sheet with cooking spray.
Place the fish on the baking dish with the smooth side down and coat with olive oil.
In a small bowl, whisk the coriander, cumin, garlic, pepper and a 1/4 teaspoon of the salt.
Sprinkle the fillet with the mixture to coat.
Cook the fish until the color is opaque and the meat flakes with a fork, about 10 to 15 minutes.
Wrap a stack of tortillas in a moist tea towel and place in a casserole dish and cover with a lid or aluminum foil.
Place in the oven for 10 minutes to warm.
In a medium sized bowl, mix strawberries, watermelon, onion and lemon juice.
Sprinkle with the cilantro and remaining 1/4 teaspoon of salt and toss.
Serve fish flaked into large pieces with tortillas, salsa and slices of avocado.
This post was originally post on July 30, 2013.
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We're Ceri and Laura, a couple of magazine-editors-turned-food-bloggers. Also, we're mothers obsessed with delicious, healthy, family food. We're constantly thinking of ways to make your time (and our own!) in the kitchen easier and more productive, but still nostalgic for the days when dinner was cereal eaten over the kitchen sink.
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Roundup: Dinners to Celebrate Cinco de Mayo | Sweet Potato Chronicles
July 19, 19:52[…] Halibut Tacos with Strawberry Salsa – We can’t get enough of this yummy recipe that comes together in 20 minutes. […]