California Is such a beautiful place to live. I live on the Central Coast, about 3 hours south of SF and 3 hours north of LA. We have great access to lots of wonderful and fresh seafood. I work for a company called Central Coast Seafood, which helps support restaurants along the coast of Califonia. I am constantly trying new recipes and this one came to mind, simple, quick and delicious. —SeafoodBatlle
What You'll Need
California Halibut fillet
Olive Oil or Butter
Cabbage, thinly sliced
Vine Ripe Tomato, diced
Sweet Yellow Onion, diced
ripened Avocado, cubed
Meyer Lemon, sliced
La Crema (mexican cream)
Paprika, Salt & Pepper to taste
Thinly slice Cabbage, rinse with water and lighly salt with sea salt (I use pink Himalayan sea salt).
Dice tomatoe and cube avocado. Slice Meyer Lemon.
Combine diced onion and chopped cilantro in a small bowl and mix together.
Season California Halibut Fillet with Salt, Pepper and Paprika. Either grill it or broil it with 3 tbs of olive oil (or butter) for 3-4 minutes a side, careful not to overcook it. Using a fork, separate the fillet into smaller bite-size pieces.
Prepare each taco: Lightly brush olive oil on a corn tortilla and toast it on a grill pan. Place a few pieces of the halibut on top of the tortilla and top it off with a bit of cabbage, a spoonful of tomato mixture, a couple cubes of avocado, a drizzle of Le Crema and a squeeze of lemon juice. You can even add your favorite hot sauce to give it a kick!