Acapolco Halibut

I made this Acapolco Halibut today and it turned out great. I don't have a lot of experience with white fish that isn't tilapia. It's spicy and a little hot but you can cut the chili powder down. And I think it will work with different kinds of white fish, depending on what's available and what looks good that day. Plus, everyone should eat more fish! It is very good for you!



Acapolco Fish

4 4-6 oz fillets of halibut(or cod, catfish, or tilapia will work)

3 limes

2 T extra virgin olive oil

3 tsp cumin

2 tsp granulated garlic

2 tsp oregano

1 tsp chili powder

1 tsp ground red pepper, or chipotle powder

1 tsp ground black pepper

1 tsp salt



Put fillets in shallow dish and sqeeze lime and pour olive oil over. Then combine all spices together and sprinkle all sides of the fish with it along with the juice and oil until well coated. Cover and refrigerate for 20 mins. Once marinated either use grill or a saute pan coat with a little non stick spray or canola oil to prevent sticking, and grill or saute for 2-5 min on each side depending on the thickness of your fillet. The thicker they are the longer they need to stay on. Once your fish is opaque and flaky it's done. Also a lime wedge to squeeze on the fish right before eating makes it even more yummy and helps the heat of it.

I served it with grilled vegetables and a rice pilaf with bell peppers and chicken stock instead of water. It was really good.