A Sacramento mom dishes on parenting, family and everything in between

closeupfish.JPGTruth be told, I landed this recipe by sheer accident. I haven't been able to stop thinking about a delicious halibut ceviche I had while having dinner with a local cooking club Sunday.

I assembled all the ingredients, eager to re-create the dish but underestimated the cook time for the fish. The pieces of fish I had cut were too large, and the lime juice hadn't had time to "cook" fully. It was nothing that a little creative thinking and a 5-minute roll in a hot skillet couldn't fix.


These fish fajitas are an adaptation of that ceviche, and turned out to be an easy, flavorful and healthy midweek dinner.


Be sure to check out my story on cooking clubs on July 15 in The Bee's Food & Wine section. In the meantime, enjoy this fantastic fish feast.


Fish fajitas


Prep time: 5 minutes active, 30 minutes inactive

Cook time: 10 minutes or less

Serves: 4

Notes: A little Tabasco sauce adds a nice heat to these moist fish fajitas, which were inspired by halibut ceviche. The lime juice marinade starts to cook the fish, thus reducing the amount of cook time in the pan, and lends a nice acidity without being too strong of a flavor for children.



1 green bell pepper

1 red bell pepper

1 yellow bell pepper

1 small red onion

10 sweet grape tomatoes

1 ½ pounds fresh halibut, trimmed of skin and cut into ½-inch pieces

Juice of 3 limes (about ½ cup juice)

Handful cilantro

Salt and fresh ground black pepper

2 tablespoons olive oil

Corn or flour tortillas

Tabasco sauce or salsa, to taste



Chop the three bell peppers and onion into 1-inch strips and place in a medium-size bowl. Halve each grape tomato and add to peppers. Add the cut halibut to the bowl, along with the lime juice. Coarsely chop the cilantro and add to the bowl and season with salt and pepper to taste. Cover with plastic wrap and refrigerate for 30 minutes.

Heat the olive oil in a large nonstick skillet over medium-high heat. Add the marinated fish and vegetables, discarding the leftover lime juice, and sauté for about 10 minutes, cooking until fish is just starting to get a little firm. Be careful not to overcook the fish. Take off the heat and let rest while getting the tortillas ready.

Warm the tortillas over a burner on the stove, taking care not to burn them.

Spoon the fish fajita mixture into the tortillas and splash with a little Tabasco or salsa if desired.


Have you ever created a great recipe when intending to make something else? I'd love to hear your stories. Post a comment here or e-mail me, and your recipe could be featured in the "What's for dinner" feature on my blog.

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