Halibut has a nice mild flavour. Since it's lean you want to make sure you don't over cook it. The slaw has a bit of a kick from the chipotle chili in adobe sauce. The Halibut and slaw is a great combination of texture and flavour. I serve these wraps with fresh Pico de Gala and tortilla chips.
To serve 4:
4 Halibut fillets
8 flour tortillas
4 Halibut fillets
8 flour tortillas
Rub:
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp kosher salt
- 1/4 tsp cayenne pepper
- 1/4 tsp cinnamon
- olive oil
- 1 lemon, sliced thin
- Mix together dry rub ingredients.
- Brush meat lightly with olive oil. Then sprinkle rub on all sides of halibut fillets.
- Cover and place in refrigerator for approximately half hour. Prepare slaw.
- Spray grill racks with non stick spray. Heat grill to 450º.
- Place sliced lemons on grill in fashion so that you can lay halibut fillets on top of lemon slices.
- Grill seasoned halibut 5 minutes on first side. Gently flip over and grill another 3-4 minutes. Check meat by flaking with a fork, making sure it is no longer translucent at the centre. Discard lemons.
- Remove meat and lightly tent with foil while you warm the tortilla shells on the grill. Place shells directly on grill for 30 seconds on each side.
Slaw:
- 4 cups shredded cabbage
- 1/2 cup chopped cilantro
- 1/3 cup mayonnaise
- 2 tbsp fresh lime juice
- 2 tsp sugar
- 1 1/2 tsp finely chopped chipotle chili in adobe (This comes in a small can. It's very hot so you only need a small amount...but can add more as desired. The remainder of the can of chipotle chili's can be frozen separately on a piece of parchment paper Once frozen, put into a zip lock bag and freeze for future recipe)
- 1/2 tsp kosher salt
- Shred cabbage and place in bowl.
- Stir together remaining slaw ingredients. Pour over cabbage and toss.
- To serve fill heated shells with slaw and top with grilled Halibut.