ANCHO CHILE-DUSTED HALIBUT SOFT TACOS (Holiday Market Cooking School, "Seafood On The Grill" Class, Royal Oak, Mi.)

2 lb. halibut filets, choose 4 that are approximately the same size and thickness
1/2 c. ancho chile powder
2 T. cumin
1 T. ground corriander
1 T. oregano
1 T. white pepper
1 T. garlic powder
1 T. onion powder
salt to taste
canola, vegetable or corn oil for brushing fish

Mix ancho powder and all other spices except salt in a small bowl. Place fish in a shallow dish or in a plastic zip-lock bag and coat thoroughly with seasoning mix. This can be done up to 24 hours in advance or for as little as a half hour before grilling or broiling. If marinating the fish for more than 1/2 hour, keep in the refrigerator and 1/2 hour before cooking, remove fish from refrigeration and brush lightly with oil. Preheat a grill or grill pan to medium-high heat and brush grill with oil several times to prepare surface for fish. Season fish with salt, pressing salt into surface of fish. Place fish on grill and allow it to sear for approximately 1 minute before you try to move it. Gently lift the edge of each filet to see if it has nice grill marks and if it is easy to move. If so, gently lift the filet and turn over. Repeat with all filets and sear both sides. For very thick filets, transfer them to a cool side of the grill to finish cooking or place them on a baking sheet pan in a 350° oven and cook until they are an opaque white and hot all the way through, with no gray or clear flesh in the center (about 5-7 minutes).

Serving Ideas: This fish is wonderful wrapped in tortillas with black beans, salsa, sour cream and Jicama slaw (recipe follows) and fresh cilantro. The seasoning mix can be used to marinate tofu as well, and is best when used with pre-baked or pre-fried tofu. Tofu only needs to be warmed through, so simply brush with oil, salt both sides and grill until it is warm throughout; serve the same way as the fish.
(4 [6 oz.] servings)


1 medium jicama, peeled and shredded on a mandolin, or cut into very thin strips with a sharp knife
3/4 c. Holiday's Own fresh squeezed orange juice
juice of one lemon or more to taste
juice of two limes or more to taste
2 T. chopped fresh cilantro
1/4 jalapeno chile, diced very small, seeds and stem removed (or you may use more to taste) OR 1/4 t. red chile flakes OR 1 t. Asian chile-garlic paste, available in Holiday's Asian food section
2 T. honey or to taste
salt and white pepper to taste

Mix all ingredients together at least one hour before serving; taste and adjust seasonings. This is a light, refreshing, crunchy side dish or a great condiment for fish and tacos.
(4 servings)

If you would like information on the Holiday Markets cooking school classes, call: (248) 541-1414.

Fish Tacos and Jicama Slaw recipe is published in our September, 2005 Menu Minder.