Reel in a dinner winner with these seafood recipes.
HANDS-ON 30 min TOTAL 45 min
SERVES 6 SUBMITTED BY mary dohrmann For Dressing
1 (8-ounce) container
light sour cream
½ cup adobo sauce from chipotle peppers (If you prefer less heat—and this recipe has serious heat—reduce to ¼ cup.) ½ teaspoon Old Bay Seasoning ¼ teaspoon chili powder ¼ teaspoon cumin
1 tablespoon olive oil
1 pound halibut or other firm
white fish steaks or fillets ¼ teaspoon salt
¼ teaspoon black pepper 12 (6-inch) flour tortillas 3 cups shredded cabbage 2 ripe tomatoes, seeded and
diced (about 1½ cups) ½ cup chopped fresh cilantro
1. Zest 3 limes, then juice 1 of them. Stir together sour cream and adobo sauce in a bowl. Stir in 2 tablespoons lime juice, 2 teaspoons zest, Old Bay, chili powder, and cumin. Cover and chill until ready to grill. Prepare Fish
2. Preheat an outdoor grill to high heat (450°F to 650°F) and lightly oil grate.
Brush oil on both sides of fish, then sprinkle with salt and pepper. Arrange fish on
grate and grill, turning once, until it flakes easily with a fork, 3 to 4 minutes per side. Cut into 12 pieces. (To bake, preheat oven to 450°F. Arrange fish in a greased baking dish; bake until it flakes with a fork, 9 to 11 minutes total.)
3. Grill tortillas about 15 seconds per side. Arrange fish in center of tortillas; top with cabbage, tomatoes, and cilantro. Drizzle with dressing. Garnish with wedges cut from remaining 2 limes.