The halibut fishing season is happening or coming up soon all across many marine areas, and cookbook author Tiffany Haugen who has a passion for preparing Pacific Northwest seafood, and will be contributing some of her delicious recipes for the Reel Time Northwest Fishing blog. Each of her recipes will be related to the “catch” of the week.
She and her husband Scott Haugen live in Western Oregon, and many know Scott for his writing expertise on fishing and hunting. Tiffany’s recipes have been posted regularly on Wednesdays with many other Seafood Recipes of the Week or tips and advice on how to prepare some of the best local fish and seafood.
This season we have weekly recipes and advice from May through October on how to cook up and dish out a wide variety of local seafood by experts like Chef Tom Douglas; Anthony’s Restaurant; Tiffany Haugen, Outdoor Cooking expert/author; tackle shop owners; local seafood-market owners; and fishing guides and charter services.
1 pound halibut or other bottom fish
3 tablespoons fresh lime juice
2 teaspoons chili powder
1 teaspoon granulated garlic
1 teaspoon cumin
1/4 teaspoon cayenne pepper
2 tablespoons peanut or coconut oil
16 small soft corn tortillas
1 cup shredded cabbage
1/2 thinly sliced carrots
Lime for garnish
Chop fish into bite-sized pieces. In a shallow dish, spread fish in a single layer and drizzle with lime juice. In a small bowl mix spices until thoroughly combined and sprinkle over fish. Let sit 10 minutes at room temperature.
In a large skillet, sauté fish in oil on medium-high heat 5 minutes or until fish is no longer opaque. Serve in double tortillas topped with cabbage, carrot, Avocado Cream Sauce and lime for garnish.
Avocado Cream Sauce
1 cup mashed avocado
1/2 cup Greek yogurt or sour cream
2 tablespoons creamy horseradish
1 tablespoon lemon juice
1/2 teaspoon ground coriander
Salt & white pepper to taste
In a small bowl, whisk all ingredients until thoroughly combined.