Tequila-Glazed Halibut Tacos

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

Method

1.

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.

2.

To make the salsa:  combine all ingredients in a large bowl and mix well.  Season to taste with salt and pepper.

3.

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.

4.

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.

Makes 6 servings

 

Back to Recipes

 

Home | Accommodations | Reservations | Specials & Packages | Events at the Inn | Area Attractions | About Us | Map & Directions
Our Gardens | Weddings | Cooking Classes | Massage | Contact Us | Photo Gallery | Guest Comments

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: jbyrne@fuquayinn.com   -   website: A Raleigh NC Bed and Breakfast

Sitemap - Copyright©2008 Fuquay Inn - Fuquay-Varina, NC   -   Internet Marketing by