Grilled Cod Tacos with Tomatillo-Jalapeño Salsa

Ingredients:

Salsa

• 4 medium tomatillos—husked, rinsed and quartered
• 1/2 cup lightly packed cilantro
• 1/2-1 small jalapeño, chopped
• 2 tablespoons fresh lime juice
• 1 teaspoon olive oil
• Kosher salt to taste

Tacos

• 2 tablespoons fresh lime juice
• 3 tablespoon extra-virgin olive oil
• 1 teaspoon ground coriander
• 1 garlic clove, minced
• 1 pound skinless cod fillet, about 3/4 inch thick
• Kosher salt
• Warm flour tortillas, fresh cilantro, chopped avocado, sliced red onion and cucumber, for serving

Directions:

1. In a blender, combine all of the ingredients and puree until nearly smooth. Transfer to a small bowl.

2. Heat a grill pan. In a large baking dish, whisk the lime juice with the olive oil, coriander and garlic. Add the fish and turn to coat. Season the fish all over with salt and grill over moderately high heat, turning once, until white throughout, 6 to 8 minutes. Transfer the fish to a platter and flake into large pieces with a fork. Serve in warm corn tortillas with the salsa, cilantro, avocado, red onion and cucumber.