Roasted Halibut Tacos with Poblano Pesto
Estimated Total Time: Approx 1 hour
10 oz. fresh halibut
2 tbsp. vegetable oil
2 poblanos – roasted, peeled, seeds removed
2 tsp. roasted garlic
1 tbsp. lime juice
1½ c. cilantro – blanched and chopped
6 tbsp. olive oil
¼ c. manchego or asiago – grated
½ c. pine nuts – toasted
3 roma tomatoes
2 fresno chiles – seeds removed and julienned
12 sprigs cilantro
½ c. red onion – julienned
2 tbsp. red wine vinegar
1 avocado – diced
3 tbsp. olive oil
Season with salt and pepper. Sauté fish with vegetable oil. Grill 4 minutes per side.* While fish is hot, crumble into a bowl.
*Please ensure fish reaches a safe cooking temperature.
For the Pesto
Chop and retain the poblanos.
Combine poblanos, cilantro, roasted garlic, pine nuts and lime juice in food processor. Blend until all ingredients are incorporated. Add cheese and olive oil. Pulse until evenly incorporated. Season with salt and pepper.
For the Salsa
Coat roma tomatoes lightly with olive oil and roast on a sheet pan in a 400 °F oven for 10 minutes. Remove from oven and cool. When cool, remove skin and cut each tomato into 6 wedges.
Combine all ingredients except for avocado. Once all ingredients are incorporated, add avocado. Season with salt and pepper.
For the Fish Taco Filling
Combine crumbled fish with pesto and mix thoroughly; be careful not to overwork filling.