Directions

1. 1

   Finely zest one lime directly into a mini food processor. Juice that same lime into the processor and add the quartered garlic cloves, cilantro, the half bunch of coarsely chopped scallions, ground cumin, and 1 teaspoon kosher salt. Pulse until the mixture is roughly chopped. Drizzle in 2 tablespoons of the olive oil and 1 tablespoon water, then continue pulsing until you reach a chunky, textured sauce consistency.

2. 2

   Place the halibut chunks in a bowl and toss gently with all but 1 tablespoon of the cilantro sauce, coating the fish evenly. Let the halibut marinate at room temperature for 10 to 15 minutes while you prepare the remaining components.

3. 3

   In a large bowl, combine the finely shredded savoy cabbage, the finely chopped scallions, the juice of the second lime, 1 tablespoon of the remaining olive oil, the reserved 1 tablespoon of cilantro sauce, and 1/2 teaspoon kosher salt. Toss until the cabbage is evenly coated. In a separate small bowl, whisk together the sour cream, juice from the third lime, and a pinch of salt until smooth.

4. 4

   Heat a large nonstick skillet over medium-high heat until it is hot. Add half of the remaining 1 tablespoon olive oil. Arrange about half of the marinated halibut in a single layer and cook, turning occasionally, until the fish is opaque throughout and flakes easily with a fork, approximately 4 minutes. The internal temperature should reach 145°F. Transfer to a plate. Cook the remaining fish with the remaining oil, cooking until it reaches the same doneness, about 4 minutes.

5. 5

   Warm the corn tortillas and distribute the cooked halibut evenly among them. Top each tortilla with a generous portion of the cilantro savoy slaw. Serve with the lime-sour cream sauce and salsa verde on the side for guests to add as desired.