Charred Alaska Halibut Tacos with Cilantro Pesto

Pesto:

• 1 bunch cilantro
• 1 bunch flat leaf parsley
• 1 jalapeño, minced
• 1/4 cup toasted Pepitas (pumpkin seeds)
• 1 clove garlic, minced
• 1/4 cup cotija cheese
• 1/4 cup extra-virgin olive oil
• Salt and pepper, to taste

Tacos:

• 1 pound Alaska Halibut fillets
• Olive oil
• 8 small (4-inch) corn tortillas
• 1/2 head red cabbage, finely shaved
• 1/4 cup cotija cheese
• Lime wedges, for garnish

1. Combine all pesto ingredients in a blender or food processor and blend. Drizzle in more olive oil or water, if needed, until you get a salsa-like consistency. Season to taste with salt and pepper; set aside.
2. Heat grill to medium-high heat (400F). Brush Alaska halibut and grill surface with oil; grill 5-7 inches from heat for about 8 minutes, turning once during cooking. Cook just until fish is opaque throughout. Season with salt and pepper.
3. Char tortillas on grill or grill pan. Top each taco with a big pinch of shaved red cabbage. Break halibut into chunks and distribute evenly between tortillas. Top with a generous spoonful of pesto, a sprinkle of extra cotija cheese, and a lime wedge. Cook’s tip: Alaska halibut can also be sautéed, roasted or broiled, cooking just until opaque throughout.

Recipe courtesy of Natalie Kahn of Valencia, California.