From: Mary Sue Milliken and Susan Feniger, Border Grill restaurants. Yield: 4 servings. 1½ lb. wild Alaska halibut fillet as needed for drizzling, extra virgin olive oil to taste, salt and freshly ground black pepper 12 4” to 6” corn tortillas, warmed* 6 lettuce leaves, torn in half as needed, cucumber citrus salsa (recipe follows) 2 avocados, halved, seeded, peeled and thinly sliced, for serving as needed, radish slices, for serving as needed, lime wedges, ...

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