Hurray for halibut! Amongst the many, many reasons that April is my favourite month of the year, is the fact that the first of the fresh fish catches reach our local fishmongers, announced by the prevalent wave of “Fresh BC Halibut” signs that appear in a wave across the city. I love halibut: it is one of the most versatile fish, being able transform from the most delicate of dishes to a hale and hearty ‘steak’ in its own right, and this recipe toes the perfect middle line between the two. It’s also a great way to use up the tail portions from larger fillet cuts – be nice to your monger and they may give you a break on the price. The mango salsa listed here is a tropical delight after the depths of winter and goes well with halibut in any form, salmon, or even a glazed chicken done up on the grill.

Makes 10 tacos

• 1.5 Lb. halibut fillet, skinned
• 3 Tbsp. fresh lime juice
• 1 tsp. lime zest
• 3 Tbsp. olive oil
• 2 tsp. fresh ginger, finely grated
• sea salt
• freshly ground black pepper
• 6 – 8 small flour tortillas
• 2 cups finely shredded savoy cabbage

Lime Cilantro Cream

• 2 tablespoons mayonnaise
• 1/3 cup low-fat Greek style yogurt
• 1 tablespoons fresh lime juice
• 1/4 tsp ancho chile powder
• 1 tbsp finely chopped cilantro

Mango Salsa

• 2 mangoes, peeled and chopped into ¼” chunks
• 1 yellow pepper chopped into ¼” squares
• 1/4 small red onion, finely diced
• 1/2 jalapeno pepper, deseeded and finely diced
• 1 garlic clove, minced
• juice of 1 lime
• 1 handful cilantro, washed, dried, destemmed, and chopped
• sea salt & pepper to taste

Combine the fresh lime juice lime zest olive oil ginger & salt & pepper in
 a shallow dish. Add the halibut, turning to coat, and leave to marinate 
at least 1/2 hr – do not leave more than an hour as the lime juice will begin 
to ‘COOK’ the fish.


Prepare mango salsa by mixing all ingredients together in a medium bowl: season to taste with salt.

Prepare the lime cilantro cream by combining the mayonnaise, yogurt, lime 
juice, and chipotle chile in a bowl.


Remove fish from the marinade and grill or saute until cooked through – approx, 
10mins per inch of thickness. Wrap the tortillas in foil and warm in the oven or 
quickly grill on the bbq.

Place individual bowls of the sauce, salsa, and 
shredded cabbage out for everyone to make their own taco.
 For each individual taco, place some of the fish on a tortilla, drizzle 
with the lime cilantro cream, and top with cabbage and mango salsa.

Read the original on: Lesley Stowe