| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Ckright1 | 4 | servings | ||
INGREDIENTS
| 1/3 | c | Olive oil |
| 1 | tb | Ancho or New Mexico chile powder |
| 1 | tb | Fresh lime juice |
| Kosher salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 4 | Four-ounce Fillets of halibut; sea | |
| Bass; or cod | ||
| 4 | Ten-inch Flour or corn tortillas; lightly grilled | |
| Cabbage Slaw; see * Note | ||
| Citrus Salsa; see * Note | ||
| Cilantro Aioli; see * Note |
INSTRUCTIONS
* Note: See the "Cabbage Slaw", "Citrus Salsa" and "Cilantro Aioli" recipes which are included in this collection. Prepare a charcoal fire or preheat a stovetop grill. In a small bowl, combine the olive oil, chile powder, lime juice, salt, and pepper. Brush liberally, on the fillets. Grill the fish until it is just done. To serve, place a warm grilled tortilla on each plate. Top with one quarter of the Cabbage Slaw, a portion of the grilled fish, a heaping tablespoon or two of the Citrus Salsa, and a spoonful of the Cilantro Aioli. Fold or roll and serve. This recipe yields 4 servings. Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9655 broadcast 08-15-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - [email protected] 09-04-1996 Recipe by: John Ash Converted by MM_Buster v2.0l.
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