Recipe for July 17, 2007 

* denotes ingredient usually available (in season) at the Lexington Farmers' Market

Grilled Fish Tacos with Tomatillo Salsa
serves 4

1 ½ lbs. *halibut or *swordfish juice of 2 limes
1/2 bunch *cilantro, minced (approximately ¼ cup)
1 *jalapeno, seeded and minced
2 Tbs. olive oil

Cut fish into large cubes, thread onto skewers (or soaked bamboo skewers). Mix lime juice, cilantro, jalapeno and olive oil together and pour over kebabs. Allow to marinate for 1/2 hour while grill is heating and salsa is being prepared.

Grill skewers for 2 minutes a side. To serve, hold tortilla in hand and slide fish off into tortilla; top with fixins and salsa.

6-8 *tomatillos, husked, washed and chopped
1/4 cup *cilantro, stemmed and chopped
2 *jalapeno peppers, seeded and minced
1 *small onion, minced
1 clove *garlic, mashed and minced 1 tsp. salt or to taste pinch sugar

Mix all ingredients in a bowl. If you prefer salsa to be more like a sauce, puree half in cuisinart with 1-2 tablespoons of water. Mix together with chunky salsa. Serve immediately with tacos.

12 corn tortillas, wrapped in foil and heated on "cool" side of grill
2 avocados, sliced
1/2 head of *Boston lettuce, shredded
2 *Tomatoes, diced