Fancy Fish Tacos
It’s been a cold, wet winter on the West Coast, but the promise of long summer nights is keeping us warm. We are already starting to make plans for barbecue season on the deck of the lodge. Our classically trained, 5-star chef, Mike Resigner, is putting together a menu that will blow your waders off!
One of the menu items we have been flirting with is a casual taco plate with a special halibut marinade derived from South America. The marinade is called chimichurri and is a product of Argentina. Green in colour, the marinade is a cold rub that has strong parsley and garlic notes. Served with a fresh light slaw and wrapped in a warm tortilla, this dish promises to be a new lodge favourite. It’s best served with fresh local halibut – which we have plenty of.
For those wishing to replicate the Escott experience with their own catch, here is a simplified home recipe:
Chimichurri Halibut Tacos
What you’ll need:
2 cups of fresh parsley leaves
2 tbsp of fresh oregano
3/4 tsp of ground cumin
1/4 tsp ground red pepper
5 garlic cloves
1/3 cup extra virgin olive oil
5 halibut fillets (roughly 6 ounces each)
Salt and pepper for taste
12 small corn tortillas
Cabbage slaw of your own design
Put the first five ingredients in a tabletop food processor and finely chop. Then slowly pour oil into mixture while continuing to chop. Bring to desired consistency and place in a shallow dish. Place halibut fillets in mixture and rub well. Cover fish and marinade and let chill for 2 hours.
Bring your barbecue up to a high heat and season your fish with salt and pepper. Place whole fillets on grill and cook for 4 minutes a side. Remove from barbecue and carefully break fish into small chunks. Lay cabbage slaw on warmed tortillas and top with the cooked halibut.
Serve with guac and a cold glass of sauvignon blanc.