SIMPLE FISH TACOS
* 1 cup Red Wine Vinegar
* 1 Red Onion- sliced into rings
* 1 pound Halibut- cut into 4 filets
* 2 Tbsp Olive Oil
* 1 tsp Kosher Salt
* 1/2 tsp Ground Black Pepper
* 1/2 tsp Dried Dill
* Zest from 1 Lemon
* 8 Flour Tortillas
* Pico de Gallo
* Lime Wedges
Place slices of red onion in a shallow dish and cover with vinegar. Let marinate in the refrigerator for at least an hour. I find that the onions taste better when I leave them for at least 24 hours. You won’t use them all for the tacos. I like to use them in later recipes during the week, like toppings for burgers.
Heat a large skillet over medium-high heat. Pat dry fish and rub with the olive oil. Season with salt, pepper, dill, and lemon. Place half of the fish in the skillet and cook on each side for 5 minutes, or until fish begins to flake. Use a spatula to break up the fish into bite-sized pieces. Remove fish to a paper towel-lined plate. Cook remaining fish.
Heat tortillas in the oven on high broil for 3-4 minutes, just until warm and starting to crisp. Fill with fish and top with onions, cabbage, pico de gallo, and guacamole. Add a pinch of cilantro and a squeeze of a lime wedge.
I like to serve my tacos with cilantro-lime rice on the side. It makes for a nice, light accompaniment.
* 1 cup of Long Grain White Rice
* 2 cups of Water
* 2 Tbsp Vegetable Oil
* Juice from 2 Limes
* 2 Tbsp Chopped Fresh Cilantro
I use a rice cooker, but am adding stovetop directions. Add rice, water, and half of the oil to a medium saucepan and cook over medium-high heat. Once the water starts to boil, allow the water to go down until it just covers the top of the rice. Reduce heat to low and allow to simmer for 15 minutes. Toss rice with remaining oil, lime juice, and cilantro. Serve warm.