Halibut Tikka Tacos
1 pound of fresh halibut fillet
2 cloves garlic, peeled
1 thumb of ginger, peeled and sliced
juice of one lime
1/2 cup of plain yogurt
1 TBS garam masala
1 TBS coriander seeds, toasted, cooled and ground to a fine powder
1 TBS cumin seeds, toasted, cooled and ground to a fine powder
1/2 tsp cayenne
1 1/2 TBS paprika
Skin the fillet and cut into 1-inch cubes. In a mortar, crush the garlic and ginger with the salt to a smooth paste. Transfer this to a glass container, or baggie, and stir in the remaining ingredients. Marinate the fish in this mixture in the refrigerator for up to two hours. You don't want to marinate too long because the lime and yogurt will begin to affect the texture of the fish.
Thread the marinated cubes of fish onto bamboo skewers. Grill briefly, maybe about 5 minutes altogether, over hot coals. Place several pieces of fish into a warmed flour tortilla. Add some finely shredded cabbage, mango salsa, and thinly sliced pickled red onion. Add the cilantro garlic yogurt sauce. Serve with black beans and rice. A good cold beer or a well made margarita is the perfect drink to accompany this. Enjoy.