This post was sponsored by Alaska Seafood as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
Let’s ring in the new year with my first post of 2017! I am officially back from a very long vacation and have a total holiday hangover. The pies! The candy! The pork roasts! The mulled wine! I feel like I have eaten enough this last month to cover my calorie allotment for the whole new year… my jeans can attest to that. So I am going to be super cliché and hop on the “eat healthier” resolution band wagon. Now, I am not here to preach some fad diet or actually any diet at all. I do not believe in diets. Being a happy, healthy person is about moderation and an active lifestyle. Eat a variety of balanced, delicious dishes most of the time and then you have the wiggle room to splurge on a not-so-balanced dish some of the time. Yes I am giving you the side-eye, Chocolate Glazed Donut. Part of my resolve to eat healthier in the new year has a lot to do with adding variety to my diet. And by variety, I mean fish! So, I have teamed up with Alaska Seafood to bring you a bountiful Alaska Halibut Curry Tacos recipe.
I am acquainted with pork. I am an old friend to beef. In my youth I even experimented with veal. I know chicken so intimately that I have her on speed dial. But fish? We’re just ships passing in the night. See what I did there? Even as a busy food blogger and recipe developer, I am susceptible to a food rut. You know, when you have those 5 same meals you can whip out in a flash and you’re just too tired to make anything else. And to be truly honest, fish scares me a little. Without the proper foodie knowledge, I have prepared many a gross fish dish in my past. But there has been one common denominator amongst my successful fish recipes… Alaska. Whenever I have cooked with Alaska seafood, the quality is unparalleled. That is why I was biting at the bit to work on this recipe development campaign. I have also learned some important information about our northern friends that aids in the quest for delicious, healthy eating. For instance, did you know that nearly 60% of wild seafood and more than 90% of wild halibut and salmon in the U.S. is wild-caught in the waters of Alaska?! Also, Alaska whitefish varieties, such as halibut, sablefish, sole, pollock, and cod are low in fat, carbohydrates and cholesterol. They are an excellent source of lean protein, essential minerals, and that warm fuzzy feeling you get after a hearty meal. In other words, eat Alaska seafood and you can feel good about yourself and the environment.
Alright, now to the good stuff! I was tasked to come up with a unique, healthy Alaska halibut recipe to kick off my New Year’s resolution. Personally, I want my healthy dishes to taste like they’re oh-so-bad for you, but in the good kind of way. Catch my drift? So, I came up with a colorful take on the fish taco. For convenience, I used frozen Alaska Halibut steaks that were super easy to find in my local super market’s frozen fish section. I also avoided all added oils, butters, and sugars to really hone in this ‘healthy’ thing. With exotic spices, a bounty of fresh produce, and naan in place of tortillas, I present to you Alaska Halibut Curry Tacos.
12 ounces of Alaska Halibut (fresh or frozen)
4 pieces of naan bread
1 tablespoon of curry
1 teaspoon of cumin
1/4 teaspoon of cayenne
1/2 cup of mango (chopped)
1/2 red onion (sliced)
1/2 cup of cherry heirloom tomatoes (sliced)
2 heirloom tomatoes (sliced)
1/4 cup of fresh cilantro
1/2 cup of chutney
1 jalapeño sliced
- Preheat the oven to 350 degrees Fahrenheit and line a baking tray with parchment paper. Thaw the frozen Alaska Halibut steaks.
- Slice 2 large heirloom tomatoes and lay the slices out on the lined baking tray. Tip: I use tomatoes or sliced lemons when baking fish to keep it moist and flavorful.
- In a small mixing bowl, combine the curry, cayenne, and cumin. Then coat the Alaska Halibut steaks in the spices. Place them on top of the sliced tomatoes.
- Put the baking tray in the oven and bake for approximately 20 minutes. Remove and let cool slightly.
- Make your tacos by filling the naan with the Alaska Halibut, mango, red onion, and cherry heirloom tomatoes. For a little extra kick, garnish with cilantro, chutney, lime, and jalapeño. Enjoy!
Make sure to #AskForAlaska during your next shopping trip and visit www.wildalaskaseafood.com for hundreds of Alaska seafood recipes, advice, and the importance of supporting our sister state up north.