Rating: 3.8 stars
25 Ratings
  • 5 star values: 6
  • 4 star values: 11
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 0
  • 25 Ratings

This delicious recipe for grilled-fish tacos is courtesy of Emeril Lagasse. To complete your meal, also try Emeril's Grilled Corn Salad.

The Martha Stewart Show, April Spring 2008

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Read the full recipe after the video.

Recipe Summary test

Yield:
Makes 8 tacos
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place the peppers directly on the burner of a gas stove over high heat or on a grill. Just as each section turns puffy and black, turn the pepper with tongs to prevent overcooking. (If you don't have a gas stove, place the peppers on a baking pan, and broil in the oven, turning as each side becomes charred.) Transfer the peppers to a large bowl, and cover immediately with plastic wrap. Let the peppers sweat until they are cool enough to handle, about 15 minutes. Transfer the peppers to a work surface. Peel off the blackened skin, and discard. Cut peppers in half and remove seeds.

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  • Add peppers to the jar of a blender along with avocado, 1/4 cup olive oil, 1/4 cup chopped onion, 1/4 cup cilantro leaves, lime juice, 1/4 teaspoon salt, and 3 tablespoons water. Blend until smooth; set aside.

  • Preheat a grill pan over medium heat. Season halibut with remaining salt and pepper. Rub both sides of fish with remaining 3 tablespoons olive oil and transfer to grill pan. Cook, turning once, until cooked through, about 4 minutes per side. Remove from grill and cut into small pieces.

  • Divide fish evenly among the tortillas. Place 1 tablespoon chopped onion and 1 tablespoon cilantro leaves over fish. Top each with a piece of tomato. Add salsa and squeeze over lime halves; serve immediately.

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Reviews

25 Ratings
  • 5 star values: 6
  • 4 star values: 11
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 0