Food & Cooking Recipes Ingredients Seafood Recipes Grilled-Fish Tacos with Roasted-Chile-and-Avocado Salsa 3.8 (25) Add your rating & 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 27, 2011 Print Rate It Share Share Tweet Pin Email Yield: 8 tacos This delicious recipe for grilled-fish tacos is courtesy of Emeril Lagasse. To complete your meal, also try Emeril's Grilled Corn Salad. Ingredients 2 poblano peppers 1 jalapeno chile ½ Hass avocado, peeled and pitted ¼ cup plus 3 tablespoons olive oil ¾ cup chopped onion ¾ cup cilantro leaves Juice of 1 lime 1 ¼ teaspoons coarse salt 1 halibut fillet (1 pound) ½ teaspoon freshly ground white pepper 8 fresh white or yellow corn tortillas, warmed according to package directions 4 slices ripe tomato, cut in half 2 limes, halved, for serving Directions 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. 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. Rate it Print