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Crusted Halibut Tacos with Charred Scallion Crema and “Pickled” Onions and Radishes

Crusted Halibut Tacos with Charred Scallion Crema and “Pickled” Onions and Radishes Recipe
Photo by Rachael Martin

Hot sauce and corn meal-crusted halibut is a Nic Mink staple. When we're grateful for spring in the Midwest, we celebrate spring onions and grilling with a simple, yet amazing crema. Quick "pickled" radishes add the perfect raw crunch and acidity to this dish or a little snack while you're still cooking. Packed full of flavor and texture, these tacos are sure to impress. 

Crusted Halibut Tacos with Charred Scallion Crema and “Pickled” Onions and Radishes | Sitka Salmon Shares

Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Serves: 4


Ingredients

  • “Pickled” Onions and Radishes:
  • 5 small radishes
  • 2-3 spring onions, white parts only (if spring onions are unavailable, use scallions or half of a small red onion)
  • 3 tablespoons rice wine vinegar
  • 1 tablespoon granulated sugar
  • ½ teaspoon kosher salt
  •  
  • Scallion Crema:
  • 1 cup sour cream (full-fat, low-fat, or even Greek yogurt)
  • ¼ cup mayonnaise
  • 12 scallions or 8 spring onions if they’re available
  • Salt and pepper, to taste
  •  
  • Crusted Halibut:
  • 1 pound halibut, cut into approximately 1 by 2 inch pieces
  • ½ cup Mexican hot sauce (Valentina and Cholula are our favorites)
  • 1 cup corn meal
  • ¼ cup canola oil, divided
  • 1 teaspoon kosher salt
  •  
  • For Serving:
  • ½ head of leaf lettuce, shredded
  • 8-12 small corn tortillas

Directions

“Pickled” Onions and Radishes

Thinly slice radishes and the bulbs of spring onions. In a bowl, toss with vinegar, sugar, and salt. Set aside for at least an hour.

Scallion Crema

Combine mayo and sour cream. Heat a grill pan, gas grill, or charcoal grill to high heat. Trim scallion ends and place on the grill, approximately 5 minutes a side, until they are nicely charred. Set onions aside until cool enough to handle. Thinly slice and stir into the cream mixture. Season with salt and pepper. Set aside.

Crusted Halibut

Pour hot sauce and corn meal into separate shallow bowls or plates. Thoroughly coat the halibut with hot sauce and then crust with corn meal. Set fish aside and heat a sauté pan over medium-high heat. Using just enough oil to coat the bottom of the pan, shallow fry the fish in batches, 2-3 minutes per side, adding more oil as needed. Fish should be golden brown on all sides. Season with salt while warm. If you’re into a more intense kick, you can do a second dip in hot sauce after the fish is fried.

Taco Assembly

Spread the scallion crema across the bottom of a corn tortilla. Top with halibut, lettuce and “pickled” onions and radishes. We like to do a second round of hot sauce over top. 


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*The information displayed is our analysis of the recipe based on its ingredients and preparation, and should not be considered a substitute for professional nutrition advice.

Crusted Halibut Tacos with Charred Scallion Crema and “Pickled” Onions and Radishes Recipe | Sitka Salmon Shares
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