Halibut Tacos

There is so much more to summer entertaining than just barbeque. This recipe for halibut tacos is one of my favorite meals of the season with the bright, fresh flavors of the cabbage slaw and just the perfect amount of heat in the homemade tomatillo sauce. This recipe yields 8 tacos but can easily be doubled or cut in half.

By Chef Andrew Wilson of Carneros Bistro and Wine Bar

Pair with Blanc de Blancs

Halibut Tacos

Ingredients:
Fresh halibut, large dice
Canola oil for searing
Kosher salt
Fresh black pepper

Directions:
Season the fish with salt and pepper. Sear in a little canola oil over high heat. Add tomatillo sauce, cover, and simmer until cooked through.

Assembly:
Build the tacos using two tortillas per taco (16 tortillas total). Evenly distribute the fish among the eight tacos then top each with the fresh slaw and finish with a drizzle of cilantro cream.

Cabbage Slaw

Ingredients:
1 cup finely shredded cabbage
1 cup diced tomato
1/4 cup diced white onion
1/2 jalapeno diced
1 T chopped cilantro
1 lime, juiced
Kosher salt
Fresh black pepper

Directions:
Combine the cabbage, tomato, onion, jalapeno, cilantro, and lime juice. Season to taste with salt and pepper.

Tomatillo Sauce

Ingredients:
2 tomatillos, husks removed
1 white onion, sliced 1/2 inch thick
2 jalapenos
4 garlic cloves
1/2 bunch cilantro
Canola oil
Kosher salt

Directions:
Rub the tomatillos, onion slices, jalapenos, and garlic cloves with a bit of canola oil. Place under the broiler until softened and well charred. Allow to cool then process with the cilantro in a blender. Season to taste with salt.

Cilantro Cream

Ingredients:
1/2 cup sour cream
1/2 lime, juiced
1 T chopped cilantro
A dash of milk, to thin the sauce
Kosher salt

Directions:
Combine the sour cream, lime juice, and chopped cilantro; add milk to thin the sauce consistency. Season to taste with salt.