1 pound halibut white firm cut into 3 by 1/2-inch pieces
2 small jalapeños diced seeded
2 lemon halves
0.3 cup red wine vinegar
2 cups romaine lettuce shredded
6 servings salt and pepper black freshly ground
3 ounces vegetable juice such as v8
1 cup vine-ripe tomatoes diced red
0.3 cup onion diced yellow
Equipment
bowl
grill
Directions
For the corn salsa: In a bowl, blend the tomatoes, corn, green onions, yellow onions, cilantro, vinegar, juice, jalapenos and salt and pepper to taste, mixing well. Refrigerate for 30 minutes to 1 hour.
For the tacos: Preheat a grill to 350 degrees F.
Sprinkle the fish with salt and pepper and grill for 3 to 4 minutes. Flip the fish over and grill for 3 to 4 minutes.
Remove the fish from the grill and keep warm.
Grill the tortillas on each side for 1 minute. Be careful not to scorch the tortillas. Divide the lettuce evenly on each tortilla. Top each tortilla with the fish, squeeze of lemon juice and 1 to 2 tablespoons of the corn salsa and serve.
