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15 minutes
30 minutes
45 minutes
- 1 teaspoon vegetable oil
- 1 Anaheim chile pepper, chopped
- 1 leek, chopped
- 2 cloves garlic, crushed
- salt and pepper to taste
- 1 cup chicken broth
- 2 large tomatoes, diced
- 0.5 teaspoon ground cumin
- 1.5 pounds halibut fillets
- 1 lime
- 12 corn tortillas
- In a large skillet over medium heat, saute the chile, leek, and garlic in heated oil until tender and lightly browned. Season with salt and pepper.
- Combine chicken broth, tomatoes, and cumin in the skillet. Bring to a boil, then reduce heat to low. Add halibut and sprinkle with lime juice. Cook for 15 to 20 minutes until the halibut flakes easily with a fork. Serve wrapped in warmed corn tortillas.
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