Food & Cooking Recipes Ingredients Seafood Recipes Grilled Fish Tacos Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 30, 2018 Print Rate It Share Share Tweet Pin Email Servings: 4 Light yet filling, flaky grilled halibut fillets are tucked into corn tortillas and topped with crunchy vegetables and fresh herbs. Ingredients 4 halibut fillets (5 ounces each), skin removed 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 12 corn tortillas 2 cups finely shredded green cabbage 4 radishes, thinly sliced 1 cup fresh cilantro 3 scallions, thinly sliced ½ cup 2-percent Greek yogurt 1 lime, cut into wedges Directions Rub fillets with oil and season both sides with salt and pepper. Heat a grill pan over medium-high. Grill fish, flipping once, until cooked through, about 4 minutes per side. Flake fish into large pieces, discarding any bones. Toast corn tortillas over a kitchen burner using tongs or wrap in parchment-lined foil and heat in oven, 5 minutes. Divide fish evenly among tortillas and top with cabbage, radishes, cilantro, and scallions. Season with salt. Serve with yogurt and lime wedges. Raymond Hom Rate it Print