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Seattle, WA.


Halibut Tacos w/ Asian Slaw & Thai Mayonnaise


Halibut Filling:

  • 16 oz. fresh halibut filet
  • 2 limes, juiced
  • 1 T garlic, minced
  • 1 T cilantro, chopped
  • peanut oil
  • slat and pepper to tatse
  • 8 corn tortillas

Thai-Style Mayonnaise:

  • 1 C mayonnaise
  • 2 T chili garlic paste
  • 2 T cilantro, chopped
  • lemon rind

Asian Slaw:

  • 4 C Napa cabbage, shredded
  • 2 C red cabbage, shredded
  • 2 C carrots, shredded
  • 2 bunch green onions, chopped
  • 1/4 C cilantro, chopped
  • 2 T pickled ginger
  • 1 C tomatoes, diced


  • 1 C pineapple juice
  • 1/2 C rice wine vinegar
  • 1/2 C sesame oil
  • 1/2 C vegetable oil
  • 2 T fresh ginger, minced
  • 2 T sugar
  • 2 T black sesame seeds


Slice halibut into 8 (2 oz.) strips. In a shallow dish, combine lime juice, garlic and cilantro and add fish strips, coating with marinade. Cover and refrigerate 1-15 minutes. Meanwhile pour enough peanut oil in a large saute pan so 1/2 in ch of the oil comes up the side of the pan. Heat to medium high. Dredge halibut in the flour and shake of excess.. Carefully place the halibut in the hot oil and cook on all sides until golden brown on the outside and opaque on the inside, about 3-4 minutes. Transfer fish to a paper towel. Season with salt and pepper. For the mayonnaise: In a small bowl, combine all ingredients. Cover and refrigerate for a few hours. For Asian Slaw and Dressing: In a large bowl, toss together the slaw ingredients. In a medium bowl, combine the dressing ingredients. Pour the dressing over the slaw and toss well. Cover and refrigerate until ready for use. To serve: Warm the tortillas. Place each strip in the middle of the tortilla. Top with about 2 T Thai-Style mayonnaise, Cover with about 1/2 to 3/4 C od Asian Slaw. Garnish with lime wedge. If desired, serve remaining Asian slaw on the side.

Servings: 8 Tacos

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