Marcus Nilsson

Seared Halibut Tacos with Grapefruit-Avocado Salsa

Serves 4


  • 1Make salsa: Combine grapefruit, avocado, onion, cilantro, jalapeno, and lime juice in a medium bowl. Season with salt and set aside.
  • 2Heat oil in a large skillet, preferably cast-iron, over medium-high heat. Season halibut generously with salt and pepper and sear, undisturbed, until golden brown, 2 to 3 minutes. Flip and continue cooking until golden and flaky, 2 to 3 minutes more. Remove and let cool slightly, then flake with a fork.
  • 3Toast tortillas over a gas burner, turning, until lightly charred, about 1 minute. Top with fish, salsa, and cabbage.


  • 1 Ruby Red grapefruit, segmented and cut into 1-inch pieces
  • 1 avocado, diced
  • 2 tablespoons diced red onion
  • 2 tablespoons chopped fresh cilantro, plus sprigs for garnish
  • 1/2 jalapeno, seeded and finely chopped
  • 1 tablespoon fresh lime juice
  • Kosher salt and freshly ground pepper
  • 1 tablespoon vegetable oil
  • 4 halibut fillets (4 ounces each), skin removed
  • 8 corn tortillas
  • 1 cup shredded Napa cabbage

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