6 servings
2 cups fresh flat leaf parsley
2 TBSP fresh oregano
¾ tsp ground cumin
¼ tsp ground red pepper
5 garlic cloves
1/3 cup extra-virgin olive oil
5 (6 oz) halibut fillets
1 tsp kosher salt
½ tsp black pepper
Cooking spray
12 (6 inch) corn tortillas
- Place first 5 ingredients in a food processor; process until finely chopped. Slowly pour oil through food chute; process until smooth. Place fish in a shallow dish; rub mixture over fish. Cover and chill 2 hours.
- Preheat grill to high heat.
- Sprinkle fish with salt and black pepper. Place fish on a grill coated with cooking spray, grill for 4 minutes on each side or until desired degree of doneness. Remove from grill. Break fish into chunks. Warm tortillas. Divide fish evenly among tortillas. Serve with cabbage slaw and fresh avocado.
Adapted from Cooking Light, June 2011
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