Aloha!
I was blessed to spend a wonderful spring break in Maui where I have reunited myself with sun, surf and yes…. fish.
It’s truly remarkable what these restaurants can serve with a fresh catch at their disposal. I had lots of great meals during our stay but one of the most memorable was our visit to Leilanis—a fabulous restaurant on Kaanapali beach that has the BEST fish tacos. Period. End of sentence.
The fish they serve is called Ono. Ono is a mild-sweet tasting fish with a firm texture which makes them delicious in these tacos. The fish was cajun rubbed and the sauce was a roasted tomatillo that I’ve tried to recreate here. Since I can’t find Ono in Mpls., I used Halibut, but any mild whitefish will do.
I’ve made lots of Pico in my day and this is my favorite. Serve it up to your guests and family until the tacos are gone.
Mahalo and enjoy!
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Cajun-Rubbed Fish Tacos With Tomatillo Sauce
Ingredients
- For the Fish:
- 1 pound of Halibut or other white fish
- 2–3 Tbls. Cajun seasoning
- 3 Tbls. Olive oil
- For the Tomatillo Sauce:
- ½ cup of roughly chopped cilantro
- 2 tomatillos, husked and chopped
- 1 jalapeño seeded and chopped
- 2 garlic cloves, minced
- 1 lime, juiced
- 1 cup of sour cream
- ¼ cup of mayonnaise
- Salt and pepper to taste
Instructions
- For the Fish:
- Cut fish into 2 oz. portions about ¼- ½ inch thick. Sprinkle Cajun seasoning on both sides. Heat a large skillet over medium-high heat. Add fish and cook 2-3 minutes per side. (The fish is thin so don’t overcook!). Place on cookie sheet and keep warm in the oven until all the fish is done.
- For the Tomatillo Sauce:
- Mix all ingredients in a food processor or blender. Place in refrigerator until ready to use.
- For the Taco Assembly:
- Grilled Halibut
- Shredded cabbage
- Shredded cheddar cheese
- Tomatillo sauce
- Pico De Gallo
- Flour Tortillas
- Directions:
- Place fish, cabbage, cheese, sauce, and Pico De Gallo in a warm tortilla and serve.
Pico De Gallo
Ingredients
- 4–5 tomatoes, chopped
- 1/4 cup green onion, minced
- 1/2 cup red onion, chopped finely
- 1/2–3/4 cup cilantro, chopped
- 1–2 jalapeño (to taste), finely minced
- 1 lime, juiced
- 1–2 garlic cloves, minced or pressed
- 2 teaspoons kosher salt
Instructions
- Mix all ingredients together to marinate. Taste to adjust seasonings.
Did you roast your tomatillo’s?