Fish Tacos With Cucumber Salsa - cooking recipe

Ingredients

1 1/2 1 1/2 lbs sea bass or 1 1/2 lbs halibut fillets
extra virgin olive oil, for drizzling
salt and pepper
12 6 inch corn tortillas, warmed
6 lettuce leaves
Cucumber Salsa
1 English cucumber, diced
1/2 small red onion, diced
1/2 bunch cilantro, chopped (1/3 cup)
2 small tomatoes, seeded and diced
3 tablespoons freshly squeezed lime juice
3 tablespoons freshly squeezed orange juice
1 teaspoon salt
1/2 teaspoon pepper
2 serrano chilies, stemmed and sliced in thin rounds
Garnishes
lime wedge, for squeezing
radish, in slices
avocado

Preparation

Prepare a medium-hot fire in a charcoal or gas grill.
Drizzle the fish with olive oil, season with salt and pepper, and grill until barely done, for 2 to 5 minutes per side, depending on the thickness.
Remove the fish from the grill, let cool slightly, and then pull apart into large flakes.
Place the tortillas on a work surface.
Line each with a piece of lettuce and top with chunks of fish.
Top each with a generous spoonful of Cucumber Salsa, a squirt of lime, and a drizzle of olive oil.
Garnish with avocado and radishes and serve.
Cucumber salsa:Place all the ingredients in a bowl, combine well and let stand, covered, for at least 30 minutes.
Will keep 24 hours refrigerated.
Note: I always use halibut.
You can cook it any way you choose, but I normally us a very very hot covered grill and do not turn the fish.