Fish Tacos with Tomatillo-Jalapeño Salsa

Name: Fish Tacos with Tomatillo-Jalapeño Salsa
Yield: 4
Ingredients: 4 medium tomatillosâ??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

Fish Tacos with Tomatillo-Jalapeño Salsa was pinched from <a href="http://www.foodandwine.com/recipes/fish-tacos-with-tomatillo-jalapeno-salsa" target="_blank">www.foodandwine.com.</a>

"For her light and satisfying tacos, chef Deborah Schneider fills warm corn tortillas with meaty charred halibut and aguachiles, a brilliant, spicy, tart salsa...."

INGREDIENTS

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4 medium tomatillosâ??husked, rinsed and quartered

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1/2 cup lightly packed cilantro

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2 small jalapeños, chopped

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1 1/2 tablespoons fresh lime juice

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1 teaspoon vegetable oil

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Kosher salt

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2 tablespoons fresh lemon juice

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1 tablespoon extra-virgin olive oil

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1 tablespoon minced cilantro

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1 small garlic clove, minced

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1 pound skinless halibut fillet, about 3/4 inch thick

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Kosher salt

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Warm corn tortillas, chopped avocado and sliced red onion and cucumber, for serving

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