Food & Drink

Recipe of the Week: Grilled Halibut Tacos with Watermelon Salsa

Heather Christo's grilled halibut tacos are a refreshing summer supper

By Compiled by: Kirsten Abel August 3, 2015

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Maybe the only thing more summery than a fish taco is a fish taco topped with watermelon salsa. Seattle foodie and entertaining pro Heather Christo has a recipe for just that, and it will have you wishing you were beachside with an icy beverage in one hand and this fresh dish in the other. The lime-marinated halibut and the slightly spicy watermelon salsa sound like a perfectly balanced match.

Head over to Christo’s lovely blog for more colorful summer recipes. You can also find her book full of recipes here.

Grilled Halibut Tacos with Watermelon Salsa

Ingredients

  • 1 pound halibut
  • 2 tablespoons vegetable oil
  • 1 lime, zest and juice
  • 1 serrano chili (or jalapeno)(optional)
  • kosher salt
  • 2 cups seedless watermelon, diced
  • 1 cup cherry tomatoes, halved
  • ¼ white onion, small diced
  • 1 serrano chili (or jalapeno), finely diced
  • ½ cup chopped cilantro
  • 2 tablespoons chives
  • 1 limes juice
  • kosher salt
  • 8 corn tortillas
  • 1 tablespoon vegetable oil
  • 1 large avocado, peeled and thinly sliced

Instructions

  1. Place the fish in a dish. In a small bowl, combine the oil, lime zest and juice and then grate the chili into the bowl. Mix well and then spoon over the fish. Sprinkle generously with kosher salt and let sit in the refrigerator for about 20 minutes.
  2. While the fish is marinating, make the watermelon salsa. In a medium bowl, combine the watermelon, cherry tomatoes, onion, chili, and fresh cilantro and chives. Squeeze the lime over the salsa and gently toss. Season to taste with kosher salt.
  3. Preheat the grill to medium heat. Place the fish on a piece of foil and place onto the BBQ. Cook 3 -5 minutes on each side, depending on the thickness of the fish. You want it to be just cooked through. When you are done set the fish aside and turn the grill to low heat.
  4. Let the fish rest for a minute while you spread the vegetable oil over the tortillas evenly and grill each one briefly over low heat until it is barely charred at the edges and hot, soft and pliable.
  5. Season the fish with a little extra kosher salt. Divide the fish between the tortillas and top each generously with the watermelon salsa and a wedge of fresh avocado.

Preparation time: 20 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

 

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