Tequila Glaze 1 jalapeno (with seeds), finely chopped
1/4 cup honey
1/4 cup tequila
2 tbsp cider vinegar
1/4 cup lime juice
1/4 tsp crushed red pepper flakes
* Avocado Salsa 1 medium avocado
2 tbsp red onion, fine dice
1/2 cup quartered grape tomatoes (red or yellow)
1 jalapeno pepper, seeded, fine dice
2 tbsp lime juice
2 tbsp cilantro, chopped
1 tsp cumin, powder
salt, kosher, to taste
1/2 tbsp canola oil
1 1/2 lb halibut
12 corn tortillas
To make the glaze: combine all the ingredients for the glaze in a small saucepan and bring to a boil. Reduce heat and simmer for about 10-15 minutes or until glaze has reduced by half. Remove from heat and let cool.
To make the salsa: combine all ingredients in a large bowl and mix well. Season to taste with salt and pepper.
For the fish: heat a large sauté pan over medium-high heat for 1 minute. Turn the heat down to medium and add the oil. Season the halibut with salt and pepper and add to the pan. Cook for about 5-8 minutes on the first side or until golden brown. Turn the fish over and cook on the other side for 2-4 minutes, or until cooked through. Baste with the glaze during the last few minutes of cooking.
Wrap the corn tortillas in a damp kitchen towel and microwave until warm and pliable, 30 - 45 seconds. Layer the tortillas with fish and salsa.
Fuquay Mineral Spring Inn & Garden Bed and Breakfast
333 South Main Street - Fuquay-Varina, North Carolina (NC) 27526 Local calls: Raleigh, Durham, Cary, and Chapel Hill.
Main (919) 552-3782 - Fax: 919-552-5229 - Toll Free (866) 552-3782
email: email@example.com - website: A Raleigh NC Bed and Breakfast