GRILLED HALIBUT TACOS with AVOCADO CHIPOTLE CREMA

Fish tacos, a staple of beach cafés and food carts in Mexico, have become
immensely popular here, appearing on the menus of both fast-casual and
upscale restaurants. They can be terrific or terrible, mostly depending on
the quality and preparation of the fish and the freshness and flavor of the
accompanying ingredients. I like fish tacos made with simply grilled firm
white fish, chopped raw veggies, and a couple of zingy sauces all wrapped in
warm corn tortillas.

2 pounds skinless halibut fillets (about ¾ inch thick) 3 tablespoons grapeseed oil 7 tablespoons lime
juice
4 tablespoons adobo sauce (from a can of chipotle peppers in adobo) 3 garlic cloves, pressed and
allowed to sit for 10 minutes 2 teaspoons chili powder
1 teaspoon ground cumin
Sea salt and freshly ground black pepper, to taste 2 avocados
2 jalapeño peppers, seeded and finely chopped 1 large white onion, finely diced 2 tomatoes, seeded
and diced 1 bunch fresh cilantro, leaves picked and roughly chopped 12 corn tortillas
½ head green cabbage, finely shredded Hot sauce, to taste
Lime wedges
1. Heat a grill pan or grill over medium heat. Preheat the oven to 350ºF.
2. Rub the fish fillets with the grapeseed oil, 2 tablespoons of the lime juice, 2
tablespoons of the adobo sauce, and the garlic and season on all sides with chili
powder, cumin, salt, and pepper. Allow the fish to sit at room temperature for at
least 5 minutes before cooking
3. To make the avocado crema, mash the avocado, remaining 2 tablespoons
adobo sauce, and 2 tablespoons of the lime juice until smooth. Season with salt
and set aside.
4. To make the fresh salsa, mix the jalapeños, onions, tomatoes, half of the
cilantro, and the remaining lime juice together and set aside.
5. Grill the fish for 5 to 6 minutes, without turning, until brown. While the fish
cooks, wrap the tortillas in foil and warm them in the oven. Carefully flip the
fillets and cook for 2 to 3 minutes more or until just cooked through and opaque.
Transfer the fish to a serving dish, let it rest for a moment, and then cut the fillets
into 3-to 4-inch pieces.
6. To assemble a taco, place a piece of fish in a warm tortilla and top with some
cabbage, fresh salsa, avocado crema, and cilantro. Serve with hot sauce and a
lime wedge.

GINGER-SCALLION STEAMED SEA BASS 

Steaming is an ideal and much underused way to cook. It is the most

energy-efficient method and the one least likely to create the toxic

compounds formed when foods, especially animal protein, are cooked at

high temperatures. Steaming is particularly appropriate for fish, because it

reduces the chance of overcooking and keeps it moist. Here, a mild-fleshed

fish is quickly steamed with typical Asian flavors.

2 garlic cloves, pressed and allowed to sit for 10 minutes ¼ cup Shaoxing wine or dry sherry 1 (3-inch)

piece fresh ginger, peels reserved, ginger cut into thin shreds 4 (5-ounce) sea bass or red snapper

fillets Sea salt and freshly ground pepper, to taste 5 large scallions, cut into 3-inch pieces, then cut

lengthwise into strips 2 limes, thinly sliced

¼ cup low-sodium soy sauce

1 tablespoon toasted sesame oil

1. In a shallow pot or wok that fits your steamer basket, combine the garlic, ½

cup of water, wine, and ginger peels. The basket should sit an inch or two above

the liquid. Cover the pot and bring to a simmer.

2. With a paper towel, pat the fillets dry and sprinkle with salt and pepper. Cut a

circle of parchment paper that will cover the bottom of the steamer basket and

cut a 1-inch hole in the center.

3. Place the parchment at the bottom of the basket and evenly lay down half of

the scallions, half of the ginger, and half the lime slices. Lay the fish fillets on

top of that (it’s fine if they overlap), then drizzle with the soy sauce and sesame

oil. Top with the remaining scallions, ginger, and lime slices.

4. Place the basket in the pot, cover, and steam for about 5 to 6 minutes or until

the fish are opaque in the center. Remove the covered basket and set aside. Turn

up the heat and reduce the liquid slightly, about 2 minutes. Add more water, a

tablespoon at a time, if the liquid is reducing too quickly.

5. Carefully move the fish to 4 plates and drizzle a few spoonfuls of the

reduction over each piece. Garnish with the steamed scallions and ginger and

serve with Forbidden Rice with Ginger and Lemongrass (here) or your favorite

rice or grain

FISH COOKED in PARCHMENT with ORANGE, SESAME, and GINGER

Baking in parchment is a foolproof and healthful way to cook fish, leaving it

moist and always delicious. Even the most delicate fish never seems to be

dry when prepared this way, and it comes to the table with style. If you’re

having company, prepare the packets an hour or two in advance, then

preheat the oven when you’re ready. This recipe can also be scaled down to

a single serving faster than you can say takeout.

¼ cup low-sodium soy sauce

2 tablespoons freshly squeezed orange juice 1 tablespoon unseasoned rice vinegar 2 teaspoons fish

sauce

2 teaspoons toasted sesame oil 1 tablespoon minced or grated peeled ginger 8 shiitake mushrooms,

stemmed and thinly sliced 4 (6-ounce) skinless white fish fillets (sea bass, cod, or halibut) 1 teaspoon

sea salt

½ teaspoon freshly ground black pepper 2 oranges, thinly sliced (12 slices) 2 tablespoons finely

chopped fresh cilantro 4 scallions, white and light green parts only, thinly sliced on the bias

1. Preheat the oven to 400°F.

2. In a small bowl, combine the soy sauce, orange juice, rice vinegar, fish sauce,

and sesame oil. Stir in the minced ginger and sliced mushrooms and set aside.

3. Season both sides of the fish with salt and pepper.

4. Tear off an 18-inch sheet of parchment paper and fold it in half. Draw half a

large heart on the paper. Cut the paper so you have a full heart when the paper is

unfolded. On the left side of the heart, place 3 of the orange slices, then put one

fish fillet on top. Spoon ¼ of the sauce on top of the fish. Fold the other half of

the parchment heart over the fish. Seal the package by making overlapping folds,

one on top of the other, about 10 folds, until the opposite corner of the folded

edge is reached. Twist the last fold at the end of the paper several times to make

a tight seal and tuck it under the packet. Repeat for the remaining fish fillets.

5. Place the packets on a baking sheet and bake until the paper turns brown

around the edge and puffs up, about 10 to 12 minutes.

6. Transfer each package to a plate. Carefully cut an X in the top of each to allow

the steam to escape. For the full visual effect, cut each package open at the table.

Top each serving with cilantro and scallions.