Seared fish with spicy mayo, crunchy slaw, and mango salsa on blue corn tortillas.
Blue corn masa is available at Mexican groceries. Halibut can be substituted with any firm white fish.
The aioli can be made a day ahead. Jicama adds crunch that cabbage cannot match.
Ingredients
Scale
Measurement units
- 2 cup Blue corn masa harina
- 1 ¼ cup Warm water
- ½ tsp Salt
- 1 ½ lb Halibut fillet
- 4 tbsp Olive oil
- 1 ½ tsp Salt
- 1 whole Egg yolk
- ¾ cup Neutral oil
- 1 whole Habanero pepper
- 4 whole Limes
- 1 ½ cup Jicama, julienned
- 4 piece Radishes, sliced thin
- ¾ cup Fresh cilantro
- 1 piece Ripe mango, diced
- ¼ cup Red onion, finely diced
Ingredients
Scale
Measurement units
- 2 cup Blue corn masa harina
- 1 ¼ cup Warm water
- ½ tsp Salt
- 1 ½ lb Halibut fillet
- 4 tbsp Olive oil
- 1 ½ tsp Salt
- 1 whole Egg yolk
- ¾ cup Neutral oil
- 1 whole Habanero pepper
- 4 whole Limes
- 1 ½ cup Jicama, julienned
- 4 piece Radishes, sliced thin
- ¾ cup Fresh cilantro
- 1 piece Ripe mango, diced
- ¼ cup Red onion, finely diced
Instructions
Make the tortilla dough
Mix masa harina with salt for tortillas. Add warm water gradually, kneading until dough is smooth and pliable like Play-Doh. Cover with damp towel and rest 20 minutes.
Ingredients
- blue corn masa (2 cup)
- salt (½ tsp)
- warm water (1 ¼ cup)
Make the aioli, slaw, and salsa
Aioli: Char habanero over flame until blistered. Remove stem and half the seeds. Blend with egg yolk, juice of 1 lime, and 0.5 teaspoon salt. Stream in neutral oil until thick. Slaw: Toss jicama, radishes, half the cilantro, juice of 1 lime, and 0.25 teaspoon salt. Salsa: Combine mango, red onion, remaining cilantro, minced habanero to taste, juice of 1 lime, and 0.25 teaspoon salt.
Equipment
- blender
Ingredients
- habanero (1 whole)
- egg yolk (1 whole)
- limes (3 whole)
- salt (1 tsp)
- neutral oil (¾ cup)
- jicama (1 ½ cup)
- radishes (4 piece)
- cilantro (¾ cup)
- mango, diced (1 piece)
- red onion (¼ cup)
Cook the tortillas and fish
Heat dry cast iron over medium-high. Divide dough into 8 balls (about 1 inch diameter). Press each between plastic in tortilla press. Cook 1 minute per side until lightly charred. Keep warm in towel. Season fish with remaining salt. Heat olive oil in skillet over high heat (400-450°F surface). Sear fish 3 minutes per side until golden. Rest 2 minutes, then slice.
Equipment
- tortilla press
- cast iron skillet
Ingredients
- halibut (1 ½ lb)
- olive oil (4 tbsp)
- salt (½ tsp)
Assemble and serve
Spread aioli on warm tortillas. Add fish, jicama slaw, and mango salsa. Squeeze remaining lime over top. Serve immediately.
Ingredients
- lime wedges (1 whole)
Before you cook
Cook notes
- • Blue corn masa is available at Mexican groceries.
- • Halibut can be substituted with any firm white fish.
- • Jicama adds crunch that cabbage cannot match.
- • The aioli can be made a day ahead.
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