Makes 4 servings
1 1/2 lbs wild Alaska halibut fillet
Extra virgin olive oil, for drizzling
Salt and freshly ground black pepper, to taste
12 4-to 6-in corn tortillas, warmed
6 lettuce leaves, torn in half
Cucumber Citrus Salsa (see recipe)
Border Guacamole (see recipe)
24 thin radish slices
Preheat a medium-hot grill, broiler oven, or pan on the stovetop over medium-high heat. Drizzle the fish with olive oil, season with salt and pepper, and cook until barely done, for 2 to 5 minutes per side, depending on the thickness. Remove the fish from the grill or pan, let it cool slightly, and then pull apart into large flakes.
To warm the tortillas, dip corn tortillas in water, shaking off excess. Toast, in batches, in a nonstick pan over moderate heat, about 1 minute per side. Wrap in towel to keep warm.
Place the warm tortillas on a work surface. Line each with a piece of lettuce and top with chunks of fish. Top each with a very generous spoonful of Cucumber Citrus Salsa with lots of juice. Finish with a dollop of Border Guacamole and a couple radish slices and serve immediately.
Copyright © 2011, Mary Sue Milliken and Susan Feniger