RECIPE INGREDIENTS
1 lb halibut cut into 4oz pieces
MARINADE INGREDIENTS
1 cup canola oil
1 TBS fresh, chopped cilantro
1 TBS fresh, chopped mint
1 TBS fresh, chopped chive
1 tsp cumin
½ tsp smoked paprika
Pinch of salt and pepper
MARINADE INSTRUCTIONS
Combine all ingredients, whisk together thoroughly.
SALSA VERDE INGREDIENTS
2 tomatillo
½ large onion
¼ oz chopped cilantro
Salt and pepper
Water as needed
SALSA VERDE INSTRUCTIONS
Chop tomatillo, and onion. Place into sauté pan with a little oil. Slowly cook until caramelized. While hot add just a little water to pan and scrape up any bits. Place it all into a blender with cilantro.
Puree until smooth. Add a little water, if needed to get a nice smooth consistency.
GARNISH INGREDIENTS
1/4 head of shredded green cabbage
½ cup chopped tomato
½ cup chopped red onion
1/8 cup chopped serrano chili-optional
1 TBS chopped fresh cilantro
Juice of half lime
½ cup queso fresco
4 corn tortillas
RECIPE INSTRUCTIONS
To put it all together: Place halibut into marinade, toss to coat. Cover and refrigerate overnight.
Next day: Combine fresh cilantro, cabbage, and enough salsa verde to hold the cabbage together. Season with salt and pepper. Grill the fish until it is medium. Season with salt and pepper.
Grill tortillas until nice and soft and warm.
TO ASSEMBLE
Place a little salsa verde onto center of tortilla.
Place cabbage onto tortilla.
Place fish on top of cabbage.
Garnish with chopped tomato, onion, peppers, and queso fresco, and additional lime wedges