We are having a "heat wave" here in Chicago and while it's only mid-March, heavy meals and thick stews just do not sound appetizing anymore...especially with the wedding approaching in a little over 2 months. The marinade for this meal was a combination of all of my favorite cooking ingredients and it happened to come together quite well. It was super tasty and very healthy. Enjoy!
1 lb white fish
1 TBSP oil
juice and zest of one lime
1 jalapeno, finely diced
1 clove garlic, chopped
1 green onion, finely sliced
1 handful cilantro, chopped
1/2 tsp cumin
salt and pepper to taste
store-bought pico de gallo
lettuce, shredded or chopped
cilantro and lemon sauce (optional, see recipe below)
1 large avocado, diced
Cilantro and Lemon Sauce Ingredients
1 cup plain greek yogurt
1 green onion, sliced
1 handful cilantro
1/2 lemon, juice and zest
1/2 jalapeno pepper, seeded and diced
Puree everything in a food processor or blender.
Marinate the fish in the oil, lime juice and zest, jalapeno, garlic, green onion, cilantro, cumin, salt and pepper for 10-20 minutes.
Start by grilling the fish flesh-side-down over medium-high heat for about a minute, to get a nice crust. Flip the fish to the skin-side-down and finish cooking - about 6 minutes total, depending on thickness of fish. The fish will be cooked when it flakes easily and it is no longer translucent.
Flake the fish and serve in tortillas garnished with the toppings.
ps: this is being shared over at Cast Party Wednesday.