Halibut is our go-to fish for an easy Nacho Night at our house. We love the way it cooks up in no time, flakes perfectly and takes on whatever flavor we give it.
If you've got a busy household like we do, here's a tip: make extra flaked Halibut because it freezes beautifully for quick and easy future lunches or dinners. I always try to double the amount I cook so that I can freeze what's left into lunch size portions for my kids. Then all I have to do is take out my already cooked Halibut, reheat it in a skillet with a splash of water and throw it on some chips or tortillas with toppings I have on hand. Lunch (or dinner) is served!
For the Halibut:
- 2 - 6-8 oz. Catch Sitka Seafoods Halibut fillets, rinsed under cool running water, patted dry, & seasoned with sea salt and pepper.
- 1 TBS - Olive Oil
- 1/4 C - Taco Seasoning
- 1/4 C - Water
For the Toppings:
- 1 - Can Black Beans, rinsed and seasoned with 1 tsp. Sea Salt and the juice of one-half (1/2) Lime.
- 1 - Handful Cilantro, rough chopped
- 1 - Avocado, sliced
- 1 C - Red Cabbage, shredded*
- 1/2 C - Carrots, shredded*
- Sour Cream* (dairy free: use 1/2 C Mayo mixed with juice from 1 Lime)
- Tortilla Chips
- 2-4 Limes, (see Beans and Sour Cream)
*These can be combined into a quick slaw with the addition of 1/2 tsp. Sea Salt and 1/2 tsp. (or more to taste) Taco Seasoning.
For the Halibut:
- Pre-heat a heavy bottomed skillet over medium, add olive oil. Once oil is shimmering add your halibut fillets.
- Cook for 3 minutes and then flip and start to flake the meat.
- Season with taco seasoning and add water, continue to flake the halibut and mix everything together well, allow to cook 3 minutes or until most of the water is evaporated.
For the Nachos:
- Arrange tortilla chips on a plate, add flaked halibut taco meat and toppings as desired!