SEATTLE — If you've ever eaten a tasty fish taco you know how good they can be. Now, chef Tom Douglas is here to take it to the next level, Fish Burritos! Tom joined us from his home in north Seattle.
Halibut Burritos
By Chef Tom Douglas
(Serves 2)
Ingredients:
- 12 oz Halibut, cut into 4 small fillets (cod, shrimp, or salmon would be good substitutes)
- 1 Tbsp Rub with Love Fish Taco Spice
- 2 Cups braising greens, roughly chopped
- 1 tsp minced garlic
- ½ lime
- ½ can black beans, we love the Heyday Enchilada Beans
- 1 cup cooked rice
- 1 ear of Sweet Corn
- ½ cup shredded melty cheese
- 2 8” flour tortillas
- Hot sauce, we used Bonache Hatch Chili
Instructions:
- Fire up your grill!
- Coat halibut with the Fish Taco Spice and set aside for 10 minutes
- Mix garlic and greens and squeeze the lime over top
- Sautee greens until tender, we used a grill wok over our charcoal grill.
- Grill corn until tender, let it get a little charred
- Grill halibut until cooked through
- Warm beans until heated through, we used a small saucepan set right on our grill
- Warm tortillas on the grill until pliable but not crispy
- Slice corn kernels off of the cob
- Lay out your tortilla and fill it with rice, beans, corn, cheese, greens, and halibut. Top with hot sauce if you like. Roll her up!
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