Halibut Tacos with Spicy Cilantro Pea Purée - alive magazine
This dish takes inspiration from two classic dishes―the mushy peas served with fish and chips and spicy fish tacos.
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Cooking tools:
- Blender
- Oven
- Baking sheet
- Mixing bowl
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Pot
- Mason jar
Ingredients
- 8 oz (225 g) halibut fillet
- 1 Tbsp (15 mL) extra-virgin olive oil, divided
- 1 clove garlic, peeled and crushed
- 1/2 tsp (2 mL) sweet smoked paprika
- 1/4 tsp (1 mL) cumin
- Pinch cayenne pepper
- Pinch salt
- 1 Tbsp (15 mL) freshly squeezed lime juice
- 6 corn tortillas
- 6 radishes, sliced
- 2 Tbsp (30 mL) extra-virgin olive oil, divided
- 1 shallot, finely diced
- 1 cup (250 mL) frozen or fresh shelled peas
- 1 cup (250 mL) loosely packed cilantro leaves and stems, plus more for garnish
- 1/2 serrano pepper
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