Recipe: tequila-lime halibut tacos
Afternoon thunderstorm cycles, the buzz of hummingbirds zooming through the neighborhood, and near-record heat for this time of year… You’d think it was summer. Wasn’t I just griping about spring? I think all of the seasons are over-achievers. At this rate, I’ll be skiing again by next week (which would be absolutely fine by me). It is what it is.
okay, tulips are spring
we’ve traded skiing for mountain biking
cooling off with thai iced tea and taro boba tea slush
kaweah walks in the morning or the evening to avoid the heat
either way, there is always plenty of sniffing (i.e. reading pee-mail)
Good things are coming into the markets now: asparagus, strawberries, English peas, ramps, fiddleheads, and halibut (to name a few). [Hey FTC disclosure:] I received a comped shipment of frozen wild Alaskan sockeye salmon, wild Alaskan halibut, and wild Alaskan cod fillets from Alaska Seafood Marketing Institute (ASMI) a few weeks ago. They describe the fish as wild, natural, and completely sustainable. My preparation of fish relies heavily upon my experiences with various types of fish. It’s based on if I have had it prepared a certain way in a restaurant, saw a recipe for a specific type of fish, or grew up eating that species of fish. I puzzled over how to prepare the halibut when I recalled a book I had purchased last year that would surely give me guidance.
good fish (it sure is)
I bought a copy of this book for myself because I was sending one as a gift to my friends in Seattle (Becky Selengut, the author, is also based in Seattle). It’s just so easy to change that 1 to a 2 under the quantity field. I like fish and seafood very much, but my knowledge of how to prepare it well is just enough to be dangerous and not enough to be confident. I know people go through life all the time like that in far more important arenas, but it makes me uncomfortable. So Good Fish was going to fix that. Lo and behold, there was a recipe for tequila-lime halibut tacos with red cabbage slaw. Get out! It sounded dreamy.
first the slaw: red cabbage, cilantro, apple cider vinegar, olive oil, apple, mustard seeds, salt
shred the cabbage
toss the cabbage with kosher salt
Make the red cabbage slaw first, because that is the step that takes the most time. It’s all easy and straightforward, but squeezing the liquid out of cabbage is the rate-limiting step. At least it is for me. Becky explains that minimizing the liquid content of the cabbage concentrates the flavor. She sprinkles great tips and tidbits of information throughout this educational and highly entertaining book. The rest of the slaw is easy peasy. Put all of the ingredients in a bowl and toss together.
squeezing the liquid out
pour in the olive oil
add the cabbage
season to taste
**Jump for more butter**