Grilled Halibut Tacos with Peach Salsa

Welcome to the new and improved Domesticate Me, friends! After many months of construction, I am very excited to share this fabulously upgraded site. Please press play here, while I show you around. Thanks for the soundtrack, B.

First, if you take a look to your right, you’ll see all manner of exciting things in the sidebar. If it’s your first time here, and you’d like to learn a little more about me, go ahead and click on the photo of that super attractive girl with the sexy chicken. The “Meet Serena” page should answer all your burning questions.

In case you’re only here for The Dude Diet, clicking on that logo will take you to a separate page with only Dude Diet posts. You’re welcome, dudes.

You’ll also notice that it’s now much easier to subscribe to Domesticate Me. Simply type your email address in the box and press “GO” to receive my amazing posts directly in your inbox. You know you want to…

Perhaps the most exciting thing in the sidebar is the incredibly badass recipe search. You can now search for recipes by star ingredient, meal type, and season. You can even search by all three at once! MAGIC. If you’re not sure what you’re in the mood for, you can peruse all of my recipes with photos by clicking on the “recipes” tab in the navigation bar.

Many of you have emailed me requesting printable recipes. Well, friends, ask and ye shall receive. At the bottom of each post, you will find a print-friendly version of the recipes powered by ZipList. The days of worrying about dropping your iphone in your pot of chicken tortilla soup or spilling sauce on your computer are now behind you.

Sharing Domesticate Me via Facebook, Pinterest, Twitter, and Google+ has also been streamlined. You’ll see buttons for each of these social outlets in the sidebar, and also at the bottom of each post. Want to pin a recipe for later? Simply roll over any picture you like and click the “Pin it!” button.

If you have any questions or technical difficulties, please don’t hesitate to drop me a line using my fancy new contact form. I live to be contacted.

Now that you’ve familiarized yourself with Domesticate Me’s sassy new space, I’d like to take this opportunity to say thank you to the many people who have, in one way or another, made this site possible. I wanted to vlog (“video blog”) the following speech, but I’m having a bad hair day and I was afraid I might start crying due to a mixture of intense emotions and sleep deprivation. This would be awkward for everyone, so we’ll all have to settle for the written version. (If you’re just here for the food, I’ve included plenty of pictures to get you through my long-winded thank yous.)

First and foremost, I would like to thank the amazing team at Blue Tent Marketing who made this sexy new look possible. Since I have almost no computer skills, I consider each and every one of them to be wizards, and I’m permanently indebted to this crew of creative and programming geniuses. Thank you for helping me build a site that’s as fancy as I am.

I would particularly like to shower my project manager, Julia, with gratitude and compliments. Julia, thank you for putting up with my computer illiteracy, my obsessive formatting tendencies, and for not laughing at some of my more ridiculous ideas. (I still think that being able to leave video comments after each post would have been cool, but I will eventually let that go.). Thank you in advance for dealing with me when I can’t figure out how to work this site over the next few weeks/years.

I would like to thank my Mom for convincing me to complete the entire diploma program at Le Cordon Bleu and for supporting my “creative endeavors” ever since. She has been printing out all of my blog posts and putting them in a binder for “posterity.” Based on this fact, I’m not sure she understands how the internet works, but I appreciate the sentiment more than she knows. Mom, I would not be who I am, or have made it this far, without you.

To my Dad, thank you for the regular pep talks. Your perspective, support and guidance have been invaluable. I look forward to spending the next several years becoming an overnight success.

Shout out to my semi-grownup siblings, Olivia and Elliot. Thank you for pimping out my blog. And for following me on the Twitter.

To my much younger siblings, Zoe and Rex, thank you for thinking I’m cool and being slightly intimidated by me. It does wonders for my ego. You guys are the best.

I would like to thank my roommate for inspiring The Dude Diet and allowing me to shamelessly exploit his eating habits on the internet. Logan, I couldn’t ask for a better manfriend, and I’m grateful everyday for your sense of humor, patience, and willingness to do the dishes. I love you more than you love Widespread Panic, barbecue, and pizza. Combined. Boom.

To all of my friends who have been incredibly supportive of my recent life as a blogger, I don’t know what I would do without you. Thank you for testing my food, answering infinity emails about logo designs and taglines, and forcing your families and friends to read this blog. You know who you are. When I hit the big time, I shall pay you back in diamonds, furs and assistants. Love you, mean it.

I would like to thank my agent. (I’ve always wanted to say that.) Josh, thank you for continuing to take my calls and hustle for me even though I have yet to make you a single dollar. Hopefully this fancy new site will make your job easier. 2013 is our year.

Last but not least, I want to thank my readers (which miraculously include more than just my family, my friends, Logan and my agent). I’m feeling scarily emotional today, so I just want to get this one thing out…I love you, invisible internet friends, and I appreciate you. I can’t tell you how humbled I am by the fact that you take time out of your very busy and important schedules to read this blog.

The fact that some of you leave complimentary comments or send me flattering emails is truly icing on this blogger’s cake. It makes my day when you ask me a cooking question (I feel so skilled and knowledgeable), tell me that you made one of my recipes (you’re so domestic), share a Dude Diet success (wonderland bodies everywhere), or contact me just to say that you too get panic attacks (solidarity!). I literally want to hug each and every one of you.

In honor of this momentous occasion in Domesticate Me’s history, I whipped up something special. While I considered doing a “Happy Rebirth-Day” cake of some sort, or perhaps a strong champagne cocktail, I decided that today called for real food. So without further ado, I give you Grilled Halibut Tacos with Peach Salsa.

These tacos are pretty much my ideal celebratory meal. Tender halibut filets are quickly marinated in tequila, lime juice, and a little garlic, grilled to perfection, and gently flaked. The halibut then gets piled onto warm corn tortillas and topped with a generous portion of peach salsa and an extra squeeze of lime.

Grilled Halibut Tacos with Peach Salsa are light, fresh, and bursting with sweet and savory flavors. These tacos are also packed with omega-3 fats and protein from the halibut, and the peach salsa provides a healthy dose of vitamins and antioxidants. So, you can feel good about crushing these bad boys all summer long.

If you don’t mind, I want to take a hot second to gush about this peach salsa. Peaches are probably my favorite fruit, especially right now, when they are so unbelievably plump and juicy. Fresh peaches, combined with crunchy red onion, red bell pepper, jalapenos, and a squeeze of fresh lime juice make for a unique salsa that’s sweet and spicy with some serious texture. Peach salsa is also incredibly versatile, and it tastes amazing with almost any grilled meat or fish, added to a salad, scooped up with tortilla chips, or simply eaten on its own as a light snack. You’re going to want to make huge batches of this stuff on the regular. Trust me.

Ultimately, Grilled Halibut Tacos with Peach Salsa embody everything that Domesticate Me stands for. They are fancy, yet accessible. They are idiot-proof. They are suitable for a casual weeknight meal or a fancy fiesta. They are also Dude Diet approved, pair nicely with a variety of cocktails, and are 100% compliment worthy. Plus, tacos just make people happy, which is my ultimate goal in writing this blog. Sappy, but true.

Here’s to new beginnings, friends! Spread the love.

Grilled Halibut Tacos with Peach Salsa: (Serves 4)

Ingredients:
1 pound halibut filets
8 corn or flour tortillas (whatever floats your boat)
For the marinade:
2½ tablespoons fresh lime juice
2 tablespoons tequila
1 clove garlic, minced
¼ teaspoon kosher salt
Fresh ground pepper to taste
For the peach salsa:
2 ripe peaches, peeled and diced
2 tablespoon minced red bell pepper
2 tablespoons minced red onion
1 tablespoon minced jalapeno
1 tablespoon chopped fresh cilantro
1½ tablespoons fresh lime juice
Salt to taste

Preparing your Grilled Halibut Tacos with Peach Salsa:

-In a small bowl, combine all of the ingredients for the halibut marinade. Place halibut filets in a large ziploc bag. Pour the marinade over the filets, seal the bag, and refrigerate for at least 20 minutes.

-While your halibut is marinating, get started on the peach salsa. First, you’ll need to peel your peaches. To do this, fill a medium pot with water and bring it to a boil. Cut an “x” in the bottom of your peaches and add them to the boiling water for one minute. Using a slotted spoon, transfer the peaches from the boiling water directly into an ice bath to stop the cooking process.

-Carefully peel the peaches using your fingers or a pairing knife. Dice the peeled peaches into small cubes.

-In a small bowl, combine the diced peaches, red bell pepper, red onion, jalapeno, cilantro, lime juice and salt. Refrigerate your salsa for at least 10 minutes to allow the flavors to really mingle.

-Now it’s time to grill the halibut. Heat a grill pan over medium heat. Spray the pan with cooking spray and add your halibut filets. Cook the filets for approximately 4 minutes on each side or until opaque throughout.

-Remove your filets from the grill and place them on a plate. Use a fork to flake the halibut into large chunks.

-Warm your tortillas. You can simply wrap them in a damp paper towel and microwave them for about 20 seconds or you can warm them in your grill pan.

-To assemble your tacos, divide the flaked halibut among the tortillas.

-Top with peach salsa and celebrate life, love, and the pursuit of happiness. Fiesta on, dudes.

Grilled Halibut Tacos with Peach Salsa

Author - Serena Wolf

Print recipe Save RecipeSaved!

Prep Time: 25 minutes minutes

Cook Time: 10 minutes minutes

Yields: 8 tacos

Ingredients

• Ingredients:
• 1 pound halibut filets
• 8 corn or flour tortillas whatever floats your boat

For the marinade:

• 2½ tablespoons fresh lime juice
• 2 tablespoons tequila
• 1 clove garlic minced
• ¼ teaspoon kosher salt
• Fresh ground pepper to taste
• For the peach salsa:
• 2 ripe peaches peeled and diced
• 2 tablespoon minced red bell pepper
• 2 tablespoons minced red onion
• 1 tablespoon minced jalapeno
• 1 tablespoon chopped fresh cilantro
• 1½ tablespoons fresh lime juice
• Salt to taste

Instructions

• -In a small bowl, combine all of the ingredients for the halibut marinade. Place halibut filets in a large ziploc bag. Pour the marinade over the filets, seal the bag, and refrigerate for at least 20 minutes.
• -While your halibut is marinating, get started on the peach salsa. First, you’ll need to peel your peaches. To do this, fill a medium pot with water and bring it to a boil. Cut an “x” in the bottom of your peaches and add them to the boiling water for one minute. Using a slotted spoon, transfer the peaches from the boiling water directly into an ice bath to stop the cooking process. Carefully peel the peaches using your fingers or a pairing knife. Dice the peeled peaches into small cubes.
• -In a small bowl, combine the diced peaches, red bell pepper, red onion, jalapeno, cilantro, lime juice and salt. Refrigerate your salsa for at least 10 minutes to allow the flavors to really mingle.
• -Now it’s time to grill the halibut. Heat a grill pan over medium heat. Spray the pan with cooking spray and add your halibut filets. Cook the filets for approximately 4 minutes on each side or until opaque throughout. Remove your filets from the grill and place them on a plate. Use a fork to flake the halibut into large chunks.
• -Warm your tortillas. You can simply wrap them in a damp paper towel and microwave them for about 20 seconds or you can warm them in your grill pan.
• -To assemble your tacos, divide the flaked halibut among the tortillas. Top with peach salsa and celebrate life, love, and the pursuit of happiness.

I’m thrilled that my first post on this fancy new site is a part of Food Network’s Summer Fest. For more amazing recipes featuring peaches, check out the blogs below.

Jeanette’s Healthy Living: Peach Kiwi Salsa
Chez Us: Upside Down Peach Bourbon Cake
The Heritage Cook: Grilled Peaches with Mascarpone Filling
Virtually Homemade: Peach Cobbler Muffins
Made By Michelle: Mint Peach Popsicles
Taste With The Eyes: The BLP Sandwich (Bacon, Lettuce and Peach) Napa Farmhouse 1885: Healthy Peach Crisp Smoothie
Red or Green: Spiced Peach Daiquiri
Feed Me Phoebe: Peach Lassi
Weelicious: Kenya’s Peach Cake
Blue Apron Blog: Seared Trout with Peach and Arugula Salad
The Sensitive Epicure: Grilled Peaches with Greek Yogurt, Honey, Lime Zest and Vanilla
Daily*Dishin: Blackberry Cheesecake with Fresh Peach Topping
Devour: Chia Seed Pudding with Peaches
FN Dish: 5 Unsung Sides of the Summer Peach