Grilled Halibut Soft Tacos
This week, out of the blue, my teenage daughter announced that she no longer eats beef, lamb or pork. I was told to start buying more fish and tofu. So from now on, whenever we have chops for dinner, I’ll try to plan ahead to have some suitable leftovers for her.
One of our favorite fish dinners is grilled halibut with chipotle sauce. So I grill a couple of extra filets and reserve some of the sauce for a dynamite leftover meal of halibut soft tacos.
Morgan is author of “Cooking for the Week: Leisurely Weekend Cooking for Easy Weekday Meals,” (Chronicle Books).
Place tortillas in covered heat-proof container or sealed aluminum foil packet; put fish in similar container. Warm tortillas and fish in 200-degree oven 15 minutes before serving.
Toss together cabbage, green onions and lime juice in medium serving bowl. Place diced tomatoes in serving bowl. Put sauce in serving bowl. When tortillas and fish are warm, set on separate serving plates.
Let each diner assemble his or her own tortilla. To assemble: spread a little sauce down middle of tortilla, add some fish, sprinkle with diced tomatoes, then garnish with cabbage mixture.
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