Ohhh I love these (my kids not so much but what can I say)! I know there are a lot of people that don't like fish but this recipe is not very "fishy" and the combination of fish, pico and cilantro lime dressing is awesome. It's a perfect summer dish, very light and healthy.
1 T. Parmesan cheese
1 c. panko bread crumbs
1/2 - 1 inch thick Halibut
Egg yolks, beaten
1. Mix bread crumbs and Parmesan cheese. Dip halibut in yolks, press in bread crumbs, then pan-fry on medium heat (not real hot) until cooked through (a few minutes on each side).
Pico De Gallo
1 large tomato, diced
3 T. red onion, finely diced
1 clove garlic, finely chopped
1 jalapeno pepper, seeded and finely diced
1/4 t. salt
1/4 t. cumin
2 T. fresh cilantro, chopped
juice of one lime
1. Mix ingredients together, cover and refrigerate several hours or overnight.
Cilantro Dressing
1/2 c. mayo
1/2 avocado
1/2 c. cilantro
3 T. lime juice
1/8 t. cayenne pepper
1. Mix thoroughly in a blender adding a little water if needed.
Other taco ingredients/toppings:
Corn tortillas, softened
Cabbage, shredded
Lime wedges
Cilantro sprigs (for garnish)
1. Layer fish, pico, cilantro dressing, cabbage, limes and cilantro on corn tortillas. Serve immediately.
