1 lb halibut steak, approximately 1” thick, bone in
8 leaves of bibb or other soft lettuce, trimmed
Salt & pepper
8 6” flour tortillas of your choice (plain, spinach, etc.)
Hot sauce (optional)
Make mango salsa (see below) and set aside.
Heat oven to 400°F. Place halibut on a rack in roasting pan
(directly on pan also works), drizzle each side with olive oil and
season each side with salt and pepper. Roast approx. 4 minutes per
side. It will pull easily from the bone when done. Break up fish into
small chunks and place in a separate bowl or plate, pouring any
remaining pan juice over the fish. Roll up lettuce leaves and cut
across into 1/8” chiffonade,
or leave whole. Just before serving, place tortillas on oven rack to
warm — about 1 to 1-1/2 minutes. Assemble with lettuce, fish and salsa.
Have hot sauce on hand.
Yield: 2-1/2 cups
Adapted from: Miami Spice by Steve Raichlen
2 cups diced ripe mango (1 mango = approx. 1 cup)
1 cucumber, peeled, seeded and diced
1/2 poblano chili, seeded and minced (optional)
1 jalapeno chili, seeded and minced
2 tsp minced fresh ginger, or more to taste
1/4 cup chopped fresh mint or cilantro
1 Tbsp light brown sugar, or to taste
1/4 cup fresh lime juice
Salt and freshly ground black pepper, to taste
Combine all of the ingredients in a mixing bowl and gently toss to mix. Correct the seasoning, adding salt, lime juice or sugar to taste. The salsa should be a little sweet and a little sour. Mango salsa tastes best served a couple of hours after making. Refrigerate, covered, until serving.