• Lime Cream
    1/2 c. mayonnaise

    1/2 c. sour cream

    2 tbsp fresh lime juice

    1 tsp finely grated lime peel

    pinch of salt
    2 c. buttermilk

    1/2 c. chopped fresh cilantro

    3 tbsp hot pepper sauce

    3 tsp coarse kosher salt

    1 tbsp fresh lime juice

    2 lbs skinless halibut or sea bass, cut into 1/2 x 1/2 inch strips

    16 corn tortillas

    2 c. flour

    Vegetable oil

    Fresh Salsa


    1. Combine all of the lime cream ingredients, whisk, and refrigerate.
    2. Mix buttermilk, cilantro, pepper sauce, 1 tsp salt and lime juice in a large bowl.   Add fish and toss.  Cover.  Chill for 1-3 hours.
    3. Preheat oven to 300 degrees.  Wrap tortillas in foil and place in oven to warm.
    4. Whisk flour and remaining 2 tsp salt in medium bowl.
    5. Add 1 inch of oil to a large pan, heat until thermometer reads 350 degrees.
    6. Working in batches, remove fish from marinade and coat in flour.  Add fish to pan, cover partially, fry until golden brown, turning occasionally.  Transfer to a paper towel lined baking sheet to drain and then transfer to oven to keep warm.
    7. Set up a buffet with tortillas, fish, lime cream, salsa and guacamole.