Gail Simmons recommends pairing the dish with Estancia Monterey County Chardonnay  ($15). The brininess and minerality of the wine are a match for the grilled fish.
If you do not own a grill, a grill pan works just as well.
- 3 tablespoons canola oil
- 2 limes; 1 zested and juiced, 1 quartered lengthwise
- 1 tablespoon cilantro, finely chopped, plus more for garnish
- 1 medium shallot, finely chopped
- 1 pound skinless halibut, sea bass, or striped bass fillets
- 1 mango, diced
- 1 cucumber, peeled, seeded, and diced
- 3 tablespoons mint, finely chopped
- 1 medium serrano chili, seeded and diced
- 8 corn tortillas
- 1 avocado, halved, pitted, peeled, and thinly sliced
- 4 radishes, halved and thinly sliced
- Preheat the grill to medium-high heat. In a medium dish, combine oil, zest, and juice from 1 lime, cilantro, and half of the shallot. Add the fish; turn it to coat. Marinate it for 15 minutes at room temperature.
- Meanwhile, in another medium bowl, stir together the remaining shallot, mango, cucumber, mint, half of the chili, and a generous pinch of salt.
- Remove the fish from the marinade. Grill it flesh-side down for 4 minutes; then flip and cook it until just cooked through, 3 to 4 minutes more. Transfer the fish to a plate, let it rest for 5 minutes, and then flake it with a fork.
- Grill the tortillas for 10 to 15 seconds per side; remove them from the grill. Divide the fish among the tortillas; top with salsa, avocado, and radishes. Garnish with cilantro and the remaining chili, if desired. Serve with lime wedges.
- Main Dishes
- 3 to 4 servings
- Cook Time
- 30 minutes