Scallion Roasted Fish Tacos
My sweet husband always goes overboard when he does the grocery shopping and he came home with the most delicious looking and massive piece of Halibut on Sunday afternoon. I had a ton of yummy fresh scallions in the fridge and thought they wold pair well with the delicate Halibut. I slow roasted the fish and we had it with a huge Caesar salad on Sunday and yesterday I used the rest for what turned out to be probably the most delicious fish tacos I’ve ever made. The simple preparation of the fish would also taste great on Turbot, Cod, or even a mild Atlantic Salmon.
The chunky guacamole is crucial as a topping because it offers so many different textures and a bit of tang. I recently started using a splash of champagne vinegar in my guacamole instead of lemon/lime juice and its a huge game changer. I’ve also switched to using dried cilantro because it keeps forever and I don’t have to worry about wasting all the excess cilantro that is always around when I purchase it fresh from the grocery. If you make the guacamole at least 10 minutes in advance, it rehydrates and releases its flavor perfectly. This guacamole is complete addictive!
Serve the fish tacos on corn tortillas with bib lettuce and guacamole. Enjoy!
What you need:
For the fish:
2 tbsp olive oil
2 lbs of firm, mild fish (Halibut or Cod work well)
4-5 scallions, trimmed and chopped
2 tsp dried parsley
Squeeze of fresh lemon juice and pinch of lemon zest
Fresh ground salt and pepper
Preheat the oven to 375 and drizzle olive oil over top of the fish. Finely chop the scallions (using the white and green parts). Dust the fish with fresh ground salt and pepper and cover with the scallions, pat down gently so they stick. Now add a squeeze of lemon juice and a pinch of lemon zest to the top and bake for about 20 minutes. The fish should give easily with a fork when its done or have an internal temperature of 130.
For the Chunky Guacamole:
2 ripe avocados (give to the touch but not too squishy)
1/2 cup cherry tomatoes, chopped into small pieces
1 yellow, orange, or red bell pepper, chopped into small pieces
1 shallot, finely chopped
1/2 cup frozen corn kernels, thawed
1 tsp dried cilantro
salt and pepper, to taste
2 tsp champagne vinegar
Remove the pit carefully from the avocado and chop into chunks. Add all of the other finely chopped ingredients to a bowl and mix to combine well. Allow to rest for about 10-15 minutes so the flavors can develop.
When the fish has finished cooking, warm your tortillas (I like to do this directly over the gas burner if you have one). Top each tortilla with a piece of bib lettuce, a few chunks of fish, and guacamole. I promise these are delicious!