East Coast Halibut

As we near the end of the month, our delicious seafood specials come to an end. We will have peeled and deveined shrimp and catfish fillets available at discounted prices until August 31. Of course, we have other exciting options, including East Coast halibut. Halibut is very lean, allowing it to become dried out very easily. A good internal tempurature for halibut is between 125° – 130° F, which will leave the mild and sweet flesh tender and moist. Halibut’s large flakey flesh makes it ideal for grilling, sauteeing, and even frying for fish and chips.

Of course we will have all your usual favorites, including:

• Whole Fish
  • Rainbow trout
  • Bronzino
  • Black sea bass
  • Red snapper
• Steaks
  • Swordfish
  • Tuna
  • Scottish salmon
• Fillets
  • Day-boat cod
  • Scottish salmon
  • Catfish (10 for 30 special)
  • Fluke
  • East coast halibut
• Shellfish
  • 16/20 peeled and deveined shrimp (August special)
  • 21/25 Mexican white shrimp
  • Dry-pack scallops

This week’s recipe: Halibut fish tacos with guacamole sauce

Ingredients

• 4 pieces fresh halibut, steak or filets, 6 to 8 ounces each
• Extra-virgin olive oil, for drizzling
• Salt and pepper
• 1 lime, juiced
• 3 small to medium ripe Haas avocados, pitted and scooped from skins with a large spoon
• 1 lemon, juiced
• 1/2 teaspoon cayenne pepper
• 1 cup plain yogurt
• 1 teaspoon coarse salt
• 2 plum tomatoes, seeded and chopped
• 2 scallions, thinly sliced on an angle
• 1 heart Romaine lettuce
• 12 soft (6-inch) flour tortillas

Directions:

1. Preheat a grill pan or indoor grill to high heat or, prepare outdoor grill. Drizzle halibut with extra-virgin olive oil to keep fish from sticking to the grill pan or grill.
2. Season fish with salt and pepper, to your taste. Roll lime on the counter top to get juices flowing. Also, any under ripe citrus may be placed in a microwave oven for 10 seconds at high setting to induce the juices to flow.
3. Grill fish 4 to 5 minutes on each side or until opaque. Squeeze the juice of 1 lime down over the fish and remove from the grill pan or grill.
4. Flake fish into large chunks with a fork.
5. While fish is cooking, in a blender or food processor, combine avocado flesh, lemon juice, cayenne pepper, yogurt and salt.
6. Process guacamole sauce until smooth. Remove guacamole sauce to a bowl and stir in diced tomatoes and chopped scallions. Shred lettuce and reserve.
7. When fish comes off the grill pan or grill, blister and heat soft taco wraps.
8. To assemble, break up fish and pile some of the meat into soft shells and slather with guacamole sauce. Top with shredded lettuce, fold tacos over and eat!