Mexican Halibut

Mexican Halibut

Mexican Halibut. With a great marinade of , combine the lime juice, olive oil, salt and pepper.

  • 1 lb halibut filet
  • 4 limes, juiced
  • 2 Tbs extra virgin olive oil
  • Salt and pepper, to taste black pepper
  • corn tortillas
  • 1 (14.5 oz) can black beans, drained
  • ½ C salsa
  • ½ non-fat sour cream

Cut the fish into 1” cubes.

In a large sealable plastic bag, combine the lime juice, olive oil, salt and pepper. Add fish, seal and let sit in the refrigerator for 1-2 hours.

Meanwhile, combine remaining three ingredients in blender or food processor, blend until smooth.

Heat 1 Tbs of olive oil in a 10-inch, non-stick skillet over medium high heat. Add fish (including marinade) to the pan and cook for 6-8 minutes until just cooked through. In a medium-size bowl, gently mix the cooked fish and the black bean and corn salsa, being careful not to break up the fish.

Serve with warmed, corn tortillas.



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