1 t Coriander
1 t Cumin
Pinch Cayenne, or to taste
½ lime, juice
2 T olive oil
Salt and freshly ground black pepper
2 ea. 4-ounce fillets tilapia, halibut, or cod fillets
2 oranges, peeled and segmented, membrane removed
1 lemon, peeled and segmented, membrane removed
1 lime peeled and segmented, membrane removed
1 t chopped fresh cilantro
2 t rice wine vinegar
1 T olive oil and
Amount to taste of minced jalapeno
Salt and pepper to taste
CILANTRO YOGURT CREMA INGREDIENTS:
½ C chopped fresh cilantro
1 clove minced garlic
2 minced scallions
1 t minced capers
½ C reduced fat or regular mayo
½ C non-fat or whole milk Greek yogurt
Shredded cabbage (mix with a bit of olive oil and lime juice if desired) for serving
Corn Tortillas for serving
Prepare Salsa:Combine all salsa ingredients in a bowl. Toss to combine. Season with salt and pepper.
Prepare Crema: In the work bowl of a blender or food processor combine all ingredients. Whiz to emulsify. Season with salt and pepper. ***Because it is such a small amount, an immersion blender would work really well here.
- NOTE: I usually make my own mayonnaise for this recipe but I thought some of you might not want to head down that path. If you’d like to make your own, let me know and I’ll include mayo making in another week’s dinner recipe. It is easy and makes a superior product to anything you can purchase in the store.
Prepare the Fish: Prepare a charcoal fire or preheat gas or stove top grill. In a small bowl, combine olive oil, spices, lime juice, and salt and pepper. Brush fish lightly with marinade and grill until fish is just done.
To serve:Toast the tortillas over the open flame of a gas burner until lightly charred, about 30 seconds per side. Immediately wrap in a kitchen towel or aluminum foil to keep tortillas from drying out. Alternately, warm tortilla in an oven or microwave wrapped in a damp paper towels.
Serve a portion of grilled fish wrapped in warmed tortillas with citrus salsa and shredded cabbage. Top with cilantro crema.