Prep time: 10 minutes, plus 2 hours marinating or overnight.
Cook time: 12 Minutes
Serves 2-4
Recipe by Gracie Schatz
1 lb. piece of skin-on Halibut
1 lime
1 orange (Cara Cara is best)
3 cloves garlic, peeled and put through a garlic press
1 t. ground cumin
1 t. smoked paprika
1 t. dried oregano
1 t. Aleppo chili flake or ½ t. red chili flake
1 T. olive oil
2 t. salt
2 T. honey
6-8 Corn tortillas
Red onion, chopped fine
Hot sauce to taste
Cabbage cilantro slaw for topping
Place your fish skin side down in a glass baking pan. Cut the orange and lime in half and squeeze the juice all over the fish, place the remaining pieces of orange and lime next to the fish in the pan. Sprinkle the fish generously with sea salt, cumin, paprika, dried oregano, Aleppo and chili flakes, then rub the fish with olive oil and the mashed garlic. Cover with plastic wrap and marinate as little as two hours or ideally, overnight.
When you are ready to cook your halibut remove the fish from the fridge. Preheat your oven to 500F. Remove plastic wrap and drizzle the honey over the fish. When the oven is hot, place the fish in the oven and bake for 12 minutes. It is finished when the fish has an internal temperature of 125F and the honey begins to caramelize and turn a deep golden color. If you don’t have a
thermometer, you can just test the fish with a fork, when it is done it will begin to flake apart easily.
Serve the fish in warm corn tortillas with cabbage cilantro slaw, hot sauce, chopped fresh red onion and a wedge of lime! Enjoy!
Fresh Halibut marinating in citrus and herbs for delicious tacos!