Chef Tyler Florence's Alaskan Halibut Fish Tacos
We hope you’re hungry, because it’s almost time for the next (RED) ALL-STAR KITCHEN Cook Along! On June 23rd, Al Roker and Chef Tyler Florence will join host Billy Harris and mixologist Charlotte Voisey for what is sure to be an unforgettable evening.
Check out the delicious recipes we’ll be making to ensure you’re ready to cook dinner with Al Roker and Chef Tyler Florence tomorrow night at 8PM EST.
Tickets to join the interactive cook along on Zoom are priced at just $25 (plus ticketing fees), and thanks to generous dollar matching by the Bill & Melinda Gates Foundation, every ticket purchased will result in $100 to the Global Fund COVID-19 Response. Buy your ticket now so you can be part of the action!
ALASKAN HALIBUT FISH TACOS
Ingredients: Pico De Gallo
8 ounces cherry tomatoes, quartered
1⁄2 small yellow onion, diced small
1-2 jalapeno sliced thin
1 lime, juiced
1/3 bunch cilantro, chopped
Kosher salt and fresh-cracked black pepper
Ingredients: Pink Chili Mayo
1⁄2 cup mayonnaise
2 tablespoons sriracha hot sauce
1⁄2 teaspoon ground cumin
Ingredients: For the Fish
2 tablespoon olive oil
2-3 8-ounce pieces of skin on halibut
Kosher salt and cracked black pepper
8 6” flour tortillas
Fresh cilantro leaves for garnish
Green onion for garnish
Lime wedges for garnish
1 chef knife
1 cutting board
1 medium mixing bowl
1 small mixing bowl
1 sheet tray
1 large skillet
Serving platter or plates
Make the Pico
Combine the quartered cherry tomatoes, onion, jalapeno, lime, and cilantro in a bowl.
Season with some salt and pepper and a drizzle of olive oil. Mix until combined. Set aside.
Make the Pink Chili Mayo
Combine the mayonnaise, sriracha and cumin in a bowl and mix until fully incorporated. Set aside.
Make the Fish
Heat the oil in a large skillet over medium heat.
Once the oil is hot, place the fish skin-side down into the skillet to cook for about 5-6 minutes or until the skin is nice and crispy and brown.
Season the flesh side of the fish and flip over to sear for about 2 minutes or so to finish cooking and brown the flesh.
Heat the Tortillas
Place the tortillas over an open flame for about 15-20 seconds per side to heat up and toast. If you have an electric cook top you can cook the tortillas in the same skillet you used to make the fish, just be sure to wipe out the pan first. You can also heat them in a microwave wrapped in paper towels.
Serve the Tacos
If you are plating them individually, use a fork to flake the flesh of the fish away from the skin. You can discard the skin.
Smear some of the chili mayo inside one of the tortillas. Fill with fish and top with the Pico de Gallo. Garnish with cilantro, green onions, and lime.
CUCUMBER CILANTRO SMASH
2 oz Hendrick’s Gin
1 inch of cucumber—chopped
Pinch of fresh cilantro
1 oz fresh pineapple juice
1/2 oz simple syrup (combine equal parts of sugar
and water together until fully dissolved)
1/2 a lime—to be juiced
Put cucumber in a cocktail shaker, add simple syrup and muddle
Add other ingredients
Add ice and shake well
Strain over ice in a tall glass
Garnish with pineapple and cucumber