Sweet and sour kumquats add a funky note to this salsa that pairs wonderfully with the quick and easy pan-seared halibut. Build into tacos, or make burrito bowls!
Cook Time
10 minutes
Total Time
30 minutes
Yield
2 servings
Ingredients
Kumquat Salsa
½ cup kumquats (75 g), seeded and small diced
¼ cup red onion (35 g), small
1 serrano chile, seeded and small diced
¼ cup fresh cilantro (10 g)
1 lime
kosher salt
Fish Tacos
10 oz halibut fillet (295 g), cut into 2 fillets
1 teaspoon kosher salt, plus more to taste
½ teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon ancho chile powder
2 teaspoons grapeseed oil, or other neutral oil
1 cup red cabbage (100 g), finely shredded
1 lime, juiced
6 flour tortillas, lightly charred
1 avocado, sliced
radish, for garnish
fresh cilantro leaf, for garnish
Nutrition Info
Calories 785
Fat 24g
Carbs 105g
Fiber 41g
Sugar 14g
Protein 41g
How to Make It
1. Step
Make the kumquat salsa: In a small bowl, stir together the kumquats, red onion, Fresno chile, cilantro, lime juice, and salt.
2. Step
Make the fish tacos: Season the halibut with the salt, ancho chile powder, garlic powder, and cumin.
3. Step
Heat the grapeseed oil in a medium cast iron skillet over high heat. Add the halibut and cook, flipping once with a fish spatula, until seared and cooked through on both sides, about 3 minutes per side, depending on the thickness of the fish. Remove the fish from the skillet and flake into large pieces with a fork.
4. Step
In a medium bowl, toss the red cabbage with the lime juice and a pinch of salt.
5. Step
Assemble the tacos: Add some of the red cabbage to the tortillas, then top with some of the fish, a spoonful of kumquat salsa, a few slices of avocado and radish, and a sprinkle of cilantro.
