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, for serving
Cucumber Citrus Salsa (yields about
3 cups):
½ orange
½ grapefruit
1 lime
4 pickling or Persian cucumbers (or 1 English cucumber), cut into julienne
½ small red onion, thinly sliced
2 serrano chiles, stemmed and sliced in thin rounds
½ bunch cilantro, chopped
(about 1⁄3 cup)
1 Tbsp. extra virgin olive oil
1 tsp. salt
½ tsp. freshly ground black pepper
For halibut: Preheat medium-hot grill, broiler oven or pan on stovetop over medium-high heat. Drizzle fish with olive oil, season with salt and pepper and cook until barely done, 2-5 minutes per side, depending on thickness. Remove fish from grill or pan, let cool slightly, then pull apart into large flakes.
Place tortillas on work surface. Line each with a piece of lettuce and top with chunks of fish. Top each with a generous spoonful of Cucumber Citrus Salsa and a drizzle of olive oil. Serve with avocado, radish and lime wedges.
*To warm tortillas, dip them in water, shaking off excess. Toast, in batches, in a nonstick pan over moderate heat, about 1 minute per side. Wrap in towel to keep warm.
For cucumber citrus salsa: Slice ends off orange, grapefruit and lime and stand them upright on counter. Cut away peel and memberne, exposing fruit. Working over a bowl to catch the juice, separate citrus sections by slicing with a knife between membranes. Remove and discard seeds. Cut citrus segments into small dice; add to bowl with the juices. Stir in remaining ingredients thoroughly; cover and let sit in refrigerator at least 30 minutes for flavors to combine.