Halibut Tacos with Green Sauce

One of our favorite things to do is make fresh fish tacos, and as some of you already know…we caught some earlier this week.  We had JW coming up to visit from Texas this week and he was screaming on the plane when he was calling me “I LOVE HALIBUT SON, I LOVE IT.”  So I said to come on by when he hit town and he could be my Texan Sous chef and I would teach him a little bit about what us Northerner’s cook from the ocean.

As I looked at that piece of fish I kept thinking to myself “Can that be true?  I was cleaning the boat while the Brown boys were cleaning and bagging fish.”

Photographs are very interesting, and seem to solve a lot of mysteries.  No wonder in the CSI shows there is always a guy running around snapping a million pictures of blood and spent casings.

Looks like I am going to have to put a video security camera up next time.  Case closed, lets move on to the recipe.  I cut the fish into 1/2 cubes and hit with a  little sea salt and pepper.

Then I make my batter and I follow the directions but instead of water I add the beer.

I get the oil going and I use peanut oil, but feel free to use what your preference is.  Bring to 350 degrees, as that is coming up to temperature I add the fish to the batter.

Then add them into the pot and make sure they don’t stick to the bottom.  It takes about 4-5 minutes and just make sure to move them around and remove them once they are brown.

I would recommend making your green sauce a few hours earlier.  My wife’s famous green sauce is what seals the deal on this one.  This is great for any fish taco!

Steph’s Green Sauce

• 12 ounce of mayonnaise
• 12 ounce of Sour Cream
• 1 1/2 cup of chopped cilantro
• 4 jalapeños seeded then chopped (Feel free to blacken the skin off by broiling, bbq, or your grass grill)_
• 3 avocados seed removed and chopped
• 3 tablespoons of lime juice

Use a food processor and mix it well.  Add salt, pepper, or more lime juice to your taste.  Every time she makes it she has to adjust it because the jalapeños are always different based on where you get them or the time of year.

JW finally arrives and I put him on the front line.

The Halibut pieces should be removed when brown and put on a paper towel

I get the skillet going, and we prep some sliced red and green cabbage, a little mexican cheese, and some chopped tomatoes.  Toss your tortillas on the skillet and heat up.

I like to lay the sauce down first, followed by the fish, slaw, a pinch of cheese, then some chopped tomatoes.

We did a little of JW’s Texas smoked corn on the bbq and this time I made a New Mexico Chili Butter sauce for them that was killer.

I cannot wait to return to the high seas with my Scallywag fish thieving buddies for some more of this bounty.