|20 min||15 min||6|
|454 gm||Wild Atlantic halibut (skinless, cut into 1-inch chunks - any white fish will work)|
|1 whole lime(s)||Lime peel (zest)|
|2 clove(s)||Garlic (quartered)|
|1 bunch||Cilantro (coriander)|
|1 bunch||Green onion, scallion, ramp (half coarsely chopped and half finely chopped)|
|1 1/2 tsp||Cumin|
|1 pinch||Sea salt|
|1/4 cup||Extra virgin olive oil|
|4 cup shredded||Green cabbage (TIME SAVER: buy bagged and shredded)|
|2/3 cup||Greek yogurt, plain, 1% M.F. (organic)|
|12 medium tortilla(s)||Tortilla, corn (8-12, organic, warmed)|
|454 gm||Salsa verde, ready to serve (1 jar)|
1. In a food processor, or high powered blender add lime zest, squeeze in the juice of 1 lime, the garlic, cilantro, coarsely chopped scallions, cumin and 1 teaspoon salt and pulse until roughly chopped.
2. Add 2 tablespoons of the olive oil and 1 tablespoon water and continue to pulse until the mixture becomes a chunky sauce.
3. Reserve 1 tablespoon of the sauce.
4. Toss the halibut in a bowl with sauce and let marinate for 10 to 15 minutes
5. In a large bowl, toss the remaining 1 tablespoon cilantro sauce with the cabbage, finely chopped scallions, the juice of the second lime, 1 tablespoon of the olive oil and 1/2 teaspoon sea salt.
6. In a small bowl, stir together the Greek yogurt, the juice of the remaining lime and a pinch of sea salt.
7. Heat an oiled large nonstick skillet (preferably ceramic) over medium-high heat.
8. Add about half of the fish, so the pieces are in a single layer, and cook, turning, until the fish is just opaque and flakes easily with a fork, about 4 minutes.
9. Transfer the fish to a plate and cook the remaining fish.
10. In warmed tortillas, place yogurt sauce, cabbage, fish, and top with salsa.
To make this recipe a lighter option - have the filling in a lettuce wrap
is rich in Omega 3's and is high in selenium and magnesium