Tres Agave Grilled Halibut


Cholula Hot Sauce Vinaigrette
1/4 cup Cholula Hot Sauce
1/4 cup extra virgin olive oil
1 lime, juiced
1/2 cup orange juice

The Salad
1/4 – 1/2 head cabbage, shredded
1 mango, cut into thin strips.
1 each jicama, cut into thin strips.
4 radishes, sliced paper thin
1/2 red onion, sliced
2-3 sprigs cilantro, chopped


Put all ingredients into a large bowl, pour dressing over the top and toss. Let stand while grilling the Halibut. Mix all together adding the extra virgin olive oil last slowly stirring it in until texture has slightly thickened and oil is incorporated. Taste and modify to your preference. If you would like more heat add more Cholula Hot Sauce. For more citrus, add more orange juice.

For Halibut
2 7oz portions, skin off
olive oil, for brushing
1 lime, juiced
salt and pepper to taste


Lightly brush portions with extra virgin olive oil and a small pinch of kosher salt and pepper and a squeeze of lime on both sides.


Place on a hot grill for 30-45 seconds then turn at 45 degree angle. Grill for another 30-45 seconds then turn and finish.


Take off of grill and place on clean plate and let the Halibut rest while you plate the salad. When finished place Halibut fillets on top of salad and serve.

Serves 2


Hot Spot

Tres Agaves Mexican Kitchen & Tequila Lounge
130 Townsend Street (at 2nd)
San Francisco, CA 94107

Chef Bio

Juan Martinez
Executive Kitchen Manager

Restaurant Bio

Tres Agaves Mexican Kitchen & Tequila Lounge is known for their authentic regional Mexican cuisine, primarily from the state of Jalisco. From the restaurants decor to the recipes and ingredients, Tres Agaves is serious about keeping their food authentic to Jalisco.

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