Admittedly, this is probably not a recipe that you’ll bring to your next block party (depending on the block). Nor will you see this dish arranged on a paper plate alongside baked beans and an Oscar Meyer Wiener. Nope, this is a different kind of grill fare, made for epicurean ambassadors of outdoor cooking who aren’t afraid to cook a beurre blanc over the coals of a kettle grill. If your next outdoor party calls for something a little more delicate than frozen burgers, give this recipe a shot.
Halibut is the tofu of fish, but in a good way. You can fry it, grill it, bake it, poach it or roast it, and it will absorb flavors like a sponge (figuratively – I’ve never cooked with sponges). This dish is nouveau Mexican, my favorite kind of Mexican, but is adaptable to whatever flavors you have in mind. The jicama taquito with braised leek and avocado filling adds a cooling crunch to this great summer dish.