INGREDIENTS
1 1/2 lb. mahi-mahi fillets, skin removed
Salt and pepper
1 fresh lime
1 TBSP. olive oil
8 flour tortillas
Salsa Verde, recipe follows
1 avocado, sliced
Salsa Verde:
1 slice white bread toasted until dry but not brown
1/2 cup extra-virgin olive oil
2 TBSP. fresh lime juice
2 cups fresh parsley
1/4 tsp. sugar
2 anchovy fillets
2 TBSP. capers
1 garlic clove, minced
1 jalapeno pepper, stemmed, seeded and chopped, optional
Salt and pepper
DIRECTIONS
Preheat the grill to medium-high heat.
Cut the fish into 1-inch strips; season with salt and pepper.
Sprinkle with lime juice.
Grease the grill with the oil.
Place fish on grill; cook 3 minutes on each side turning carefully with tongs.
Trim crust from bread; tear into pieces.
Process bread pieces, oil, and lime juice in a food processor for 10 seconds.
Add parsley, sugar, anchovies, capers, jalapeno (if using) and garlic; pulse until the mixture is finely chopped but not smooth.
Season with salt and pepper.
To assemble, divide the fish among tortillas and top with salsa verde and avocado slices.
Squeeze lime juice over all and roll up tortillas.
Serves 8.
