Halibut Soft Tacos

There are quite a few components to these tacos, but I promise that they're worth it and each part is simple. The end result is a wonderfully light and fresh tasting taco with just enough textural contrast to keep it interesting. If you don't already have cooked halibut on hand, roast at 375F for 10 minutes per inch (so 5 minutes if your fish is half an inch thick).

Two years ago: General Tso's Chicken
Three years ago: Zucchini and Goat Cheese Galette

Halibut Soft Tacos (from Big Small Plates)

Ingredients
Vinaigrette
2 tbsp lime juice
2 tsp Dijon mustard
3/4 tsp ground cumin
1/4 tsp salt
1/8 tsp pepper
6 tbsp extra virgin olive oil
Tacos
2 - 2.5 cups flaked cooked halibut (12 ounces)
3 tbsp mayonnaise
1 scallion, white and light green parts, minced
1/2 cup minced celery leaves and stalks
1/4 cup chopped green olives (optional)
1 cup arugula
1 cup cilantro leaves
6 corn tortillas
1/2 - 1 cup tomatillo salsa
1/4 cup yogurt
1/2 cup goat cheeese
1 avocado, thinly sliced
1 lime, cut into wedges

1. To make vinaigrette, combine lime juice, mustard, cumin, salt, and pepper. Whisk in olive oil until emulsified.
2. To make taco filling, combine fish, 2 tbsp of vinaigrette, mayo, scallion, celery, and olives in bowl.
3. In a separate bowl, mix together arugula and cilantro. Toss with vinaigrette.
4. Heat tortillas until warm and softened. Spoon layer of fish on tortillas, sprinkle with salsa. Top with mound of greens and drizzle of yogurt. Finish with a crumble of cheese and a slice or two of avocado. Serve with lime wedges.

Halibut Fillets with a Coconut Milk-Mustard Seed Sauce

The problem with waiting a week to post recipes with a sleep-deprived, adventure-filled weekend in between is that I sometimes forget what we ate. I remember the food was good, but the details? Lost to the wind. This dish, however, I remember. With a rich, creamy sauce that pairs beautifully with delicately poached fish, this was an outstanding dinner.

One year ago: Bulgur Pilaf with Swiss Chard and Dried Cranberries
Two years ago: Orzo Salad with Feta, Olives, and Bell Pepper
Three years ago: Strawberry Cream Cheese Muffins

Halibut Fillets with a Coconut Milk-Mustard Seed Sauce (from 660 Curries)

Ingredients
1/2 tsp ground turmeric
1 lb skinless pieces of halibut fillet
2 tbsp canola oil
1/2 tsp black or yellow mustard seeds
1 tbsp skinned split black lentils (I used red lentils)
1 cup finely chopped red onion
1 cup coconut milk
2 tbsp finely chopped cilantro
1 tsp sambhar masala
1 tsp coarse salt
10 - 12 curry leaves
1 large tomato, cored and finely chopped

1. Sprinkle turmeric over both sides of halibut. Refrigerate covered for 30 minutes.
2. Heat 1 tbsp of oil in small saucepan over medium-high heat. Add mustard seeds, cover, and cook until seeds have stopped popping, 30 seconds.
3. Add lentils and stir-fry until golden brown, 15 - 20 seconds.
4. Add onion and cook, stirring, until reddish brown, 5 - 7 minutes.
5. Add coconut milk, cilantro, masala, salt, and curry leaves. Lower heat to medium and simmer until sauce thickens slightly, 5 - 10 minutes.
6. Stir in tomato and cook until warmed through, 2 minutes.
7. Heat remaining 1 tbsp oil in medium-size skillet over medium heat. Add halibut and sear until light brown on each side, 2 - 3 minutes.
8. Pour sauce over halibut. Cover and poach, basting, until cooked through, 5 - 8 minutes.