Ingredients
1/4 teaspoon kosher salt
1/4 teaspoon pepper
Zest of 1 lemon
1 1/2 teaspoons ground coriander
1 1/2 pounds boned, skinned halibut fillets (1 in. thick), cut into 1 1/2-in. chunks
1 tablespoon olive oil
12 to 14 corn tortillas (5 to 6 in.), warmed on grill
3 cups iceberg lettuce cut in fine shreds
Avocado and Salted Lemon Salad
Yogurt Sauce
Preparation
1. Heat grill to high (450° to 550°). Mix seasonings in a small bowl. Put halibut on a rimmed baking sheet; coat with oil. Sprinkle with seasonings. Thread fish on 6 to 8 slender metal skewers. Oil cooking grate, using tongs and a wad of oiled paper towels.
2. Grill fish, covered, turning once, until just cooked through, 3 to 4 minutes total. Fill tortillas with lettuce, fish, and salad. Serve with yogurt sauce.
From Sunset September 2010
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