Ingredients
- 1/2 pound 1/2 pound Alaska Halibut
- Salt and pepper, to taste
- 1/4 cup 1/4 cup olive oil, divided
- 3 3 Meyer lemons, divided
- 1 1 Alaska King Crab leg
- 1 1 medium fennel bulb
- 1 teaspoon 1 teaspoon toasted fennel seeds
- 1 1 medium leek, chopped
- 1/2 cup 1/2 cup mayonnaise
- 1 1 garlic clove, minced
- 4 4 rice paper rounds (spring roll wrappers)
- 2 teaspoons 2 teaspoons Dijon mustard
- 1/2 cup 1/2 cup canola oil
- 4 4 white corn tortillas
- 1 Tablespoon 1 Tablespoon fresh dill, chopped
Servings:
Units:
Instructions
- Slice Alaska Halibut into 4 long thin strips. Season with salt and pepper; drizzle with olive oil and Meyer lemon juice. Set aside, letting
- fish come to room temperature.
- Use kitchen shears to cut the Alaska King crab shell open and remove crabmeat. Chop or shred meat, if desired. Keep crabmeat cool until
- ready to assemble the tacos.
- Shave fennel bulb into very thin slices. Toss with a very small amount of olive oil (to moisten) and lemon juice. Add toasted fennel seeds;
- season with salt.
- Saut leek in olive oil until tender; season with salt and pepper, to taste.
- Make 8 thin lemon wheels; remove seeds. Grill lemon wheels until lightly charred on both sides.
- Make a sauce by mixing mayonnaise with garlic, 2 teaspoons lemon juice, and the zest from one lemon; set aside.
- Soak a rice paper (spring roll wrapper) in warm water for about 10 to 15 seconds, until soft. Place rice paper on a clean, damp dish towel.
- Shake any excess moisture from one halibut strip and place it on the rice paper. Spread fish with 1/2 teaspoon Dijon mustard and top with
- sauted leeks. Fold the short ends of the rice paper over the fish, then roll into a bundle. Repeat to make 4 fish bundles.
- Fry fish bundles in canola oil over medium-high heat until golden brown, about 3 to 4 minutes per side. Remove to a paper towel, season
- with salt while hot.
- To assemble tacos: Heat tortillas on a grill or comal until hot, about 60 seconds. Place shaved fennel and two lemon wheels on each
- tortilla, top with a fish bundle and crabmeat. Dollop with lemon-mayonnaise sauce and finish with a sprinkle of fresh dill. Serve the extra
- sauce on the side.
Recipe Notes
Recipe by Lori Lynn Stokoe, San Pedro, CA
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