Fish Tacos with Tomatillo-Jalapeno Salsa

• 4 medium tomatilloshusked, rinsed and quartered
• 1/2 cup lightly packed cilantro
• 2 small jalapenos, 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

1. Make the Salsa In a blender, combine all of the ingredients except the salt and puree until nearly smooth.
2. Season with salt and transfer to a small bowl.
3. Make the tacos Heat a grill pan.
4. In a large baking dish, whisk the lemon juice with the olive oil, cilantro and garlic.
5. Add the fish and turn to coat.
6. Season the fish all over with salt and grill over moderately high heat, turning once, until white throughout, 6 to 8 minutes.
7. Transfer the fish to a platter and flake into large pieces with a fork.
8. Serve in warm corn tortillas with the salsa, avocado, red onion and cucumber.

cilantro, jalapenos, lime juice, vegetable oil, kosher salt, lemon juice, extravirgin olive oil, cilantro, garlic, fillet, kosher salt, corn tortillas

Taken from www.foodandwine.com/recipes/fish-tacos-tomatillo-jalapeno-salsa (may not work)