Lee's Rocking Fish Tacos
Recipe GLPRa5d9fa7f0bad02
Vibrant, fresh fish tacos featuring pan-seared halibut seasoned with warm spices and a zesty cilantro-lime mojo. Tender, flaked halibut is served in warm tortillas with a bright, herbaceous sauce made from fresh cilantro, lime juice, garlic, and charred peppers. Perfect for a light, flavorful main course that celebrates clean, bold flavors.
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Ingredients
½ cup packed Fresh cilantro
5 limes Fresh lime juice
0.42 cup Extra virgin olive oil
1 small Small white onion, roughly chopped
2 cloves Garlic cloves, smashed
3 Jalapeño or red fresno chili peppers, roughly chopped
½ tablespoon Garlic powder
1 tablespoon Ground cumin
1 tablespoon Paprika
to taste Coarse salt
2 pounds Fresh halibut, finely diced
to taste Freshly ground black pepper
½ cup Dry white wine
Directions
Make the cilantro-lime mojo sauce: In a blender or food processor, combine the fresh cilantro, lime juice, white onion, smashed garlic cloves, jalapeños or fresno peppers, and 1/3 cup of olive oil. Blend until smooth and vibrant green. Season generously with coarse salt and freshly ground black pepper to taste. Set aside.
Prepare the fish seasoning: In a small bowl, combine the garlic powder, ground cumin, and paprika. Set aside.
Season the halibut: Pat the diced halibut dry with paper towels. Season the fish evenly with the spice mixture, coarse salt, and freshly ground black pepper.
Sear the fish: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Carefully add the seasoned halibut in a single layer and sear for 2–3 minutes per side until the fish is opaque and just cooked through (halibut should reach 145°F internal temperature). The fish will gently break apart as it cooks.
Deglaze the pan: Pour the dry white wine into the skillet, scraping up any browned bits from the bottom. Let the liquid reduce by half, about 1–2 minutes, then remove from heat.
Combine and serve: Transfer the cooked halibut to a warm serving bowl and drizzle with the cilantro-lime mojo sauce, reserving some to serve on the side. Toss gently to coat. Serve the fish with warm tortillas and additional mojo sauce on the side for each guest to assemble their tacos.
