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, ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.