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   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   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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