MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Grilled Fish Tacos w/Vera Cruz Salsa
Categories: Seafood, Breads, Chilies, Salsa, Vegetables
Yield: 4 servings

MMMMM---------------------------TACOS--------------------------------
1 1/2 lb Piece halibut
2 tb Ancho chile powder
Salt & fresh ground pepper
3 tb Olive oil
Juice of 1/2 lime
1/2 Head Napa or white cabbage;
- shredded
1/2 c Fresh cilantro; barely
- chopped
Salt & fresh ground pepper
8 (to 12) white corn
- tortillas; warmed on the
- grill
Vera Cruz Salsa; to serve

MMMMM----------------------VERA CRUZ SALSA---------------------------
3 lg Plum tomatoes; cored,
- halved
2 Jalapenos; stemmed
Oil; for grilling
Salt & fresh ground pepper
1 sm Red onion; fine diced
1 c Manzanilla olives; pitted,
- halved
1 tb Capers; drained
1/4 c Extra-virgin Spanish olive
- oil
3 tb Red wine vinegar
1/4 c Chopped fresh cilantro
1 ts Dried Mexican oregano
Juice of 1/2 lime

Recipe courtesy Bobby Flay

TACOS: Heat a charcoal or gas grill to high for direct
grilling. Sprinkle the halibut with the ancho powder,
salt and pepper. Grill until golden brown and charred on
both sides, and just cooked through, about 5 minutes per
side. Remove to a cutting board and let rest 5 minutes.

Using two forks, flake the halibut into large bite-size
pieces and put in a large bowl. Pour over the olive oil
and lime juice, and toss just to combine. Add the
cabbage and cilantro and toss again.

Serve the fish with the tortillas and Vera Cruz Salsa
and let guests fill and wrap their own tacos.

VERA CRUZ SALSA: Heat a charcoal or gas grill to high
for direct grilling. Toss the tomatoes and jalapenos
with a few tablespoons of canola oil and season with
salt and pepper. Grill both until charred on all sides
and just soft. Remove from the grill and let cool
slightly.

Halve the tomatoes, remove the seeds and cut into small
dice. Dice the jalapenos, including the skin and seeds.
Put the tomatoes and jalapenos in a medium bowl. Add the
onions, olives, capers, olive oil, vinegar, cilantro,
oregano, and lime juice and season with salt and pepper.
Let sit at room temperature for 30 minutes before
serving.

RECIPE FROM: https://www.foodnetwork.ca

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