by Tara Blake

Wild Alaskan Halibut Tacos with Cilantro Sauce

by Tara Blake

Tara Blake is, to put it frankly, a Bad-Ass Alaskan Mom. Mother to three wildling Alaskan fishermen - Matt, Hunter and Dylan. Also wife of fisherman and Copper River Seafoods owner, Scott Blake. Oh, and we almost forgot, dog mom to fur babies Copper and River! Here she is pictured with her family on her son Hunter's boat, F/V Endurance.

Tara's is a Jill of All Trades: a hiker, a nurse, and a killer cake-maker. But her favorite seafood recipe is these halibut tacos which she prepares as her go-to dish for friends and family. It's easy to make and super healthy and just another proof of how halibut is "the white fish that ruins every other white fish."

Ingredients

- 3 limes

- 2 cloves garlic, quartered

- 1 small bunch cilantro, leaves and tender stems (about 2 cups packed)

- 1 bunch scallions, half coarsely chopped and half finely chopped

- 1 1/2 teaspoons ground cumin

- Kosher salt

- 1/4 cup extra-virgin olive oil

- 1 pound skinless halibut fillets, cut into 1-inch chunks

- 4 cups packed finely shredded savoy cabbage (about 8 ounces)

- 2/3 cup sour cream

- 8 to 12 corn tortillas, warmed

- Prepared salsa verde, for serving

Instructions

Finely grate the zest of one lime and add it to the bowl of a mini food processor. Squeeze in the juice of the lime and add the garlic, cilantro, coarsely chopped scallions, cumin, and 1 teaspoon salt. Pulse until roughly chopped. Add 2 tablespoons of the olive oil and 1 tablespoon water and continue to pulse until the mixture becomes a chunky sauce.

Toss the halibut in a bowl with all but 1 tablespoon of the sauce and let marinate for 10 to 15 minutes while you prepare the cabbage and the sour cream.

In a large bowl, toss the remaining 1 tablespoon cilantro sauce with the cabbage, finely chopped scallions, the juice of the second lime, 1 tablespoon of the olive oil, and 1/2 teaspoon kosher salt. In a small bowl, stir together the sour cream, the juice of the remaining lime, and a pinch of salt.

Heat a large nonstick skillet over medium-high heat. Add half of the remaining 1 tablespoon olive oil. Add about half of the fish in a single layer and cook, turning, until the fish is just opaque and flakes easily with a fork, about 4 minutes. Transfer to a plate and cook the remaining fish with the remaining oil. Divide the fish among the tortillas and top with cabbage. Serve with the sour cream and salsa verde on the side.

Did you try this recipe? Let us know how it went, and we'll pass it along to Tara!

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