Fish Tacos with Tomatillo-Jalapeño Salsa

By Tinadd

Ingredients

• 4 medium tomatillos—husked, rinsed and quartered
• 1/2 cup lightly packed cilantro
• 2 small jalapeños, chopped
• 1 1/2 tablespoons fresh lime juice
• 1 teaspoon vegetable oil
• Kosher salt
• 2 tablespoons fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon minced cilantro
• 1 small garlic clove, minced
• 1 pound skinless halibut fillet, about 3/4 inch thick
• Kosher salt
• Warm corn tortillas, chopped avocado and sliced red onion and cucumber, for serving

Preparation

Step 1

MAKE THE SALSA
In a blender, combine all of the ingredients except the salt and puree until nearly smooth. Season with
salt and transfer to a small bowl.

MAKE THE TACOS
Heat a grill pan. In a large baking dish, whisk the lemon juice with the olive oil, cilantro and garlic. Add the fish and turn to coat. Season the fish all over with salt and grill over moderately high heat, turning once, until white throughout, 6 to 8 minutes. Transfer the fish to a platter and flake into large pieces with a fork. Serve in warm corn tortillas with the salsa, avocado, red onion and cucumber.