I’m on the last day of my vacation with my family and it has just gone way too fast. I have gotten a little too detached from real life, but I guess that is what you are supposed to do on vacation- right?

Cornmeal Crusted Halibut Tacos with Mango Slaw

And also to eat French fries at 2 meals or more a day. Right? That has definitely been happening. In fact I am a little disgusted with myself. When I get back it is going to be back to clean healthy normal eating, with a temporary ban on French fries.

Cornmeal Crusted Halibut Tacos with Mango Slaw

Now, onto these crispy Cornmeal Crusted Halibut Tacos with Mango Slaw. I love the way that the cornmeal crust gets super crispy and crunchy and also seals in the moisture of the fish. And the fish is made extra juicy and flavorful because it takes a little bath in some faux buttermilk that has the same effect as regular buttermilk. And then when the hot crispy halibut is paired with the fresh mango slaw it’s a perfect combination. Enjoy!

Cornmeal Crusted Halibut Tacos with Mango Slaw

 

Recipe: Cornmeal Crusted Halibut Tacos with Mango Slaw

Ingredients

  • 1 pound fresh halibut, skin removed and cut into 4 pieces.
  • ½ teaspoon kosher salt
  • 1 cup coconut milk
  • 1 tablespoon white vinegar
  • 1 cup fine cornmeal
  • ½ teaspoon kosher salt
  • ¼ teaspoon cayenne pepper
  • 3 cups Shredded red cabbage
  • 1 mango, peeled, pitted and thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 jalapeno, thinly sliced
  • ½ cup fresh cilantro leaves
  • 2 tablespoons vegetable oil
  • 1 fresh limes juice
  • kosher salt
  • vegetable oil for frying
  • lime wedges for serving
  • 4 corn tortillas

Instructions

  1. In a medium bowl add the salt, coconut milk and the vinegar. Add the halibut and let the fish soak in the coconut milk for 30 minutes.
  2. While the fish is soaking, prepare the cornmeal crust and the mango slaw.
  3. For the cornmeal crust, add the cornmeal, salt and cayenne to a shallow dish.
  4. For the slaw, combine the cabbage, mango, bell pepper, jalapeno, cilantro, oil and lime juice. Stir well to combine and season to taste with kosher salt.
  5. When it has been 30 minutes, heat a skillet until it is smoking hot. Dredge the coconut milk soaked fish in the cornmeal and pat it into each piece of fish. Shake off the extra.
  6. Turn the heat to medium- high on the skillet and add a few tablespoons of vegetable oil for frying. Gently put the pieces of fish in the skillet and let them cook for 3 minutes, flip them (the cornmeal should be golden and crispy) and cook on the other side. The fish should be just barely cooked through and very tender.
  7. Heat some corn tortillas and fill them with the mango slaw and top them with the hot crispy halibut. Serve with fresh lime wedges.

Preparation time: 45 minute(s)

Cooking time: 6 minute(s)

Number of servings (yield): 2

Print Recipe  
Categorized: Dinner, Fish, Recipe Index, Tacos
Tagged: , ,

I’m on the last day of my vacation with my family and it has just gone way too fast. I have gotten a little too detached from real life, but I guess that is what you are supposed to do on vacation- right?

Cornmeal Crusted Halibut Tacos with Mango Slaw

And also to eat French fries at 2 meals or more a day. Right? That has definitely been happening. In fact I am a little disgusted with myself. When I get back it is going to be back to clean healthy normal eating, with a temporary ban on French fries.

Cornmeal Crusted Halibut Tacos with Mango Slaw

Now, onto these crispy Cornmeal Crusted Halibut Tacos with Mango Slaw. I love the way that the cornmeal crust gets super crispy and crunchy and also seals in the moisture of the fish. And the fish is made extra juicy and flavorful because it takes a little bath in some faux buttermilk that has the same effect as regular buttermilk. And then when the hot crispy halibut is paired with the fresh mango slaw it’s a perfect combination. Enjoy!

Cornmeal Crusted Halibut Tacos with Mango Slaw

 

Recipe: Cornmeal Crusted Halibut Tacos with Mango Slaw

Ingredients

  • 1 pound fresh halibut, skin removed and cut into 4 pieces.
  • ½ teaspoon kosher salt
  • 1 cup coconut milk
  • 1 tablespoon white vinegar
  • 1 cup fine cornmeal
  • ½ teaspoon kosher salt
  • ¼ teaspoon cayenne pepper
  • 3 cups Shredded red cabbage
  • 1 mango, peeled, pitted and thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 jalapeno, thinly sliced
  • ½ cup fresh cilantro leaves
  • 2 tablespoons vegetable oil
  • 1 fresh limes juice
  • kosher salt
  • vegetable oil for frying
  • lime wedges for serving
  • 4 corn tortillas

Instructions

  1. In a medium bowl add the salt, coconut milk and the vinegar. Add the halibut and let the fish soak in the coconut milk for 30 minutes.
  2. While the fish is soaking, prepare the cornmeal crust and the mango slaw.
  3. For the cornmeal crust, add the cornmeal, salt and cayenne to a shallow dish.
  4. For the slaw, combine the cabbage, mango, bell pepper, jalapeno, cilantro, oil and lime juice. Stir well to combine and season to taste with kosher salt.
  5. When it has been 30 minutes, heat a skillet until it is smoking hot. Dredge the coconut milk soaked fish in the cornmeal and pat it into each piece of fish. Shake off the extra.
  6. Turn the heat to medium- high on the skillet and add a few tablespoons of vegetable oil for frying. Gently put the pieces of fish in the skillet and let them cook for 3 minutes, flip them (the cornmeal should be golden and crispy) and cook on the other side. The fish should be just barely cooked through and very tender.
  7. Heat some corn tortillas and fill them with the mango slaw and top them with the hot crispy halibut. Serve with fresh lime wedges.

Preparation time: 45 minute(s)

Cooking time: 6 minute(s)

Number of servings (yield): 2

Recipe by Heather Christo (http://heatherchristo.com)