Tres Agave Grilled Halibut

Ingredients:

Tres Agaves Grilled Halibut on Jicama-Mango Salad with CHOLULA Vinaigrette
(Serves 2)

STEP 1:

CHOLULA Vinaigrette
*¼ cup – CHOLULA SAUCE
*¼ cup – Extra Virgin Olive Oil
*1 each – The Juice of 1 Lime
*½ cup – Orange Juice
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, more citrus add more orange juice.

STEP 2 :

The Salad
*¼ – ½ head – Shredded Cabbage
*1 each – Mango cut into thin strips.
*1 each – Jicama cut into thin strips.
*4 each- Radishes sliced paper thin
*½ – 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.

FOR HALIBUT:

Two 7oz. portions, skin off. Lightly brush 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.

Hot Spot:

Tres Agaves Mexican Kitchen & Tequila Lounge
130 Townsend Street (at 2nd)
San Francisco, CA 94107
415.227.0500

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.