Grilled fish tacos with green salsa

4 Servings

Ingredients

Quantity Ingredient
3½ cup Finely shredded red or green cabbage
¼ cup White distilled vinegar
Salt and pepper
¾ pounds Fresh tomatillos *
2 tablespoons Salad oil
1 Onion, cut into 1/2\" slices
1½ pounds Firm-fleshed skinned fish fillets (lingcod, sea bass)
4 Jalapeno chilies
2 teaspoons Lime juice
¾ cup Fresh cilantro leaves
1 Clove garlic
12 Warm corn or low-fat flour tortillas (6-7 inch)
Low-fat sour cream
Lime wedges

Directions

* Look for the small green tomatillos with papery husks in some supermarkets and Latino grocery stores. If unavailable, substitute small Roma tomatoes and add more lime juice to taste.

Mix cabbage with vinegar and 3 tablespoons water. Add salt and pepper to taste. Cover and chill.

Remove and discard husks from tomatillos; rinse tomatillos. Thread onto skewers. Brush some of the oil lightly onto onion slices. Rinse fish and pat dry. Brush fish with remaining oil.

Place tomatillos, onion, and chilies on a barbecue grill (high heat).

Cook, turning as needed, until vegetables are browned, 8-10 mintues.

Set aside to cool.

Place fish on grill (med-high heat). Cook, turning once, until fish is opaque but still moist-looking in thickest part (cut to test), 10-14 minutes.

Remove stems from chilies; remove seeds (if you want less heat). In a blender or food processor, whirl tomatillos, chilies, lime juice, ¼ c cilantro, and garlic until smooth. Chop onion. Add the chopped onion to salsa mixture, and salt and pepper to taste. Pour into small bowl.

To assemble each taco, fill a tortilla with a little cabbage relish, a few chunks of fish, salsa, and sour cream. Add a squeeze of lime, and salt and pepper to taste.

Per serving: 432 cal, 11 g fat (23% of cal), 37 g pro, 232 mg sod, 89 mg chol

Reprinted from Sunset Magazine, July 1996.

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