The Beefer is world renown for the magical things it can do to chunks of red beef. But don’t let the ingenuity of the Beefer Infrared Grill be limited to just beef. The world’s best flavor crust can be applied to almost any protein in the Beefer. In fact, we could’ve just as easily named the unit the Fisher, or the Shrimper, or the Porker, but they didn’t have the same ring as the Beefer.
Ingredients Salsa Verde
- 1 poblano pepper, cut lengthwise in half, discard stem and seeds
- 1 jalapeño, cut lengthwise in half, discard stem and seeds
- 10 tomatillos
- 1/2 teaspoon Cooper Duper Smoked Finishing Sea Salt
- 2 green onions, cut into thirds
- 1 cup fresh cilantro
- 2 garlic cloves
- 3/4 teaspoon sea salt
- 1 lime, cut in half
For Fish Taco Filling:
- 1 tablespoon avocado oil or preferred cooking oil
- 2 (10 oz) 1-inch thick halibut filets, or other thick fish filets
- 1/2 teaspoon Cooper Duper Smoked Finishing Sea Salt
- 2 cups shredded cabbage
- 5-6 packaged taco shells, heat as directed on package
- 1/2 cup cherry tomatoes, cut into halves
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
- 1 avocado, chopped
- 4 lime wedges
- Crumbled goat cheese or queso fresco
For Tasty Fish Taco White Sauce:
- 1/2 cup sour cream
- 1/3 cup mayonnaise
- 2 tablespoons lime juice
- 1 tablespoon salsa verde or chopped cooked green chilies
- 1 teaspoon garlic powder
- 1 teaspoon sriracha style hot sauce
STEP 1 Heat the Beefer to medium high. To prepare salsa verde, cut poblano and jalapeño peppers lengthwise, and discard stem and seeds. Remove paper skin from tomatillos, and discard. Cut tomatillos in half. Cut the green onions into thirds, and the lime in half.
STEP 2 Place poblano pepper and jalapeño pepper, cut side down, on a Beefer grill grate. Grill peppers on the 4th shelf until charred:
Place tomatillos into a Beefer drip tray and insert onto the center shelf
STEP 3 Remove charred peppers, cover with a clean kitchen towel, steam 1 minute, and scrape a majority of the burnt skin off and discard. Transfer poblano pepper and jalapeño pepper in a food processor.
STEP 4 Transfer tomatillos tray onto the 3rd shelf, stir occasionally, until slightly charred and softened:
Add charred tomatillos to the food processor. Sprinkle charred vegetables with 1/2 teaspoon smoked salt.
STEP 5 Add green onions, cilantro, garlic, sea salt, and juice from 1 lime into food processor. Pulse until all salsa verde ingredients and finely minced:
STEP 6 Brush grill grate and fish with oil on both sides. Grill on the 3rd or 4th shelf, depending on thickness of the fish. Grill 30 seconds on each side then turn fish over, and rotate the direction of the grill grate. Grill the halibut for around 2 minutes, or until the internal temperature of the halibut reaches 125°F:
STEP 7 Place cooked halibut in Beefer drip pan with about 1/2 cup salsa verde:
TIP 1 The halibut is done when it is opaque in the center, and easily flakes when separated with 2 forks:
STEP 8 Lightly toss flaked halibut with the salsa verde, until well coated with salsa.
STEP 9 Place shredded cabbage into a Beefer drip tray:
Drizzle with oil and sprinkle with smoked salt. Grill cabbage under infrared heat on the 5th shelf. Stir every 30 seconds, and rotate direction of tray when needed. Cabbage takes about 1 1/2 minutes to char.
STEP 10 Mix ingredients for Tasty Fish Taco White Sauce until well blended. Set aside:
STEP 11 To Serve: Heat taco shells as directed on package. Fill each taco shell with charred cabbage. Spoon in salsa verde halibut and dollop with white sauce. Top with your favorite taco toppings: avocado, tomatoes, green onions, and cilantro. Drizzle with additional salsa verde. Enjoy!
TIP 2 Freshly chopped cilantro, tomatoes, and avocado are delicious on fish tacos. If you have other taco toppings feel free to include; pickled onions, pepperoncini, and chopped Serrano pepper:
TIP 3 Cooper Duper Smoked Sea Salt boosts the flavor in salsa verde, grilled halibut, charred cabbage and tasty fish white sauce!
Enjoy!
