- 1 bunch cilantro
- juice from 5 limes
- 1/3 cup olive oil, plus 2 Tablespoons for cooking
- 1 small white onion
- 2 cloves garlic
- 1 jalapeno
- 1/2 Tablespoon garlic powder
- 1 Tablespoon cumin
- 1 Tablespoon paprika
- 2 pounds halibut (or any white fish you prefer)
- 1/2 cup white wine
- corn tortillas
- crema or sour cream
- cotija cheese (or Monterey Jack)
Put the cilantro, lime juice, 1/3 cup olive oil, onion, garlic, jalapeno, garlic powder, paprika, cumin, and salt and pepper in the bowl of a food processor. Blend until smooth. Put the puree in a bowl and set aside.
Chop the halibut into small pieces. Dry well with a paper towel. Season with salt and pepper. Preheat a saute pan with 2 Tablespoons of olive oil. Add the halibut. Cook until golden brown, about 8 minutes. Add the wine and cook until the wine evaporates, about 2 minutes. Add the cilantro mixture and cook for another minute to heat through.
Heat the corn tortillas in a hot dry pan. Add the fish mixture to the tortilla. Garnish with cilantro, salsa, sour cream, cheese, and avocado.
Source: Baked Bree