1 pound halibut fillets, cut into 8 equal size pieces
1 tsp vegetable oil, plus extra for oiling the grill.
1/2 tsp ground cumin
1/4 tsp salt
2 cups diced mango or pineapple
1/4 cup finely diced red onion
1 finely diced jalapeño, seeds and veins removed if less heat is desired
1/4 cup juice from 1-2 limes
1 Tbl minced fresh cilantro
1 cup sour cream
8 corn tortillas
salt and pepper
Place halibut, the teaspoon of vegetable oil, cumin, and salt in a zip bag and toss to coat. Set aside while grill heats. Turn grill burners to high and let it heat with the lid down for 15 minutes.
Combine the diced fruit, red onion, jalapeño, half the lime juice, and cilantro in a medium bowl. Taste and add salt as desired. Stir the remaining lime juice into the sour cream in a small bowl and set aside.
Once the grill is hot, scrape the grill grates clean and use a paper towel held with tongs to dip in vegetable oil and rub the grill grates until they're black and shiny.
Place the fish on the grill and reduce the heat to medium. Cook 3 minutes per side until it is 130 degrees inside and flaky. During the last minute, place the tortillas on the grill and toast 30 seconds per side.
Place a piece of fish inside a tortilla and top with salsa and lime sour cream. Serve.
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