Grilled Fish Tacos with Peach
Pico de Gallo and Vanilla Crema

Recipe by customer Lauren Arabia
Serves 4 or a couple hungry surfers

One pound Halibut
Small corn tortillas
2 limes (zest and juice)
One ripe peach-diced
One ripe tomato-diced
1/2 small red onion-diced
1/4 cup cilantro-chopped
One clove garlic-chopped
1/2 of a small jalapeņo-diced (remove seeds, unless you like the heat)
1/4 cup sour cream (or substitute Greek yogurt)
1/2 tsp Heilala vanilla extract
1/2 tsp ground fennel powder
Salt and pepper

For the Peach Pico De Gallo:
Combine the peaches, tomatoes, red onion, garlic, jalapeņo, cilantro, juice of one lime, and half of the zest. Season with salt and pepper. Let those flavors dance together while you prep dinner.

For the Vanilla Crema:
Combine the sour cream and vanilla, then add in the remaining lime zest. Season with salt and pepper.

For the Halibut:
Season the fish with salt, pepper, and fennel powder. Heat a grill pan or bbq over medium heat, and liberally oil the grill grates. Grill the fish for about 3-4 minutes on each side, until opaque. Place the fish on a plate and top with a drizzle of the remaining lime juice.

Heat your tortillas, if desired, then top with the fish, Peach Pico de Gallo, and Vanilla Crema.

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