Categories: Fish, Main Dish, Rachael Ray

Ingredients

• 2 lbs halibut fillets or 2 lbs grouper fillets
• salt
• pepper
• bibb lettuce (for wrapping) or green leaf lettuce leaf (for wrapping)
• 1 jalapeno, seeded and chopped
• 1 cup cilantro leaf, stems removed
• 3 sprigs fresh mint
• 3 tablespoons grainy mustard
• 2 tablespoons red wine vinegar
• 1/4 cup extra virgin olive oil
• 1 lime
• hot sauce
• 1/2 red onion, finely chopped

Directions

1. Heat a grill pan or nonstick skillet over high heat.

2. Spray the pan with cooking spray; place fish on the grill pan; season to taste with salt and pepper.

3. Cook fish 5 minutes on each side or until opaque; transfer to a serving plate.

4. Arrange the lettuce leaves on a platter.

5. Place the jalapeno in a food processor along with the cilantro, mint, mustard, and vinegar; turn the processor on and stream in the olive oil; season this sauce with salt and pepper.

6. Break the fish into chunks and squeeze lime juice over fish; add a few dashes of hot sauce.

7. Pile the fish in lettuce leaves and top each “taco” with the jalapeno cilantro sauce and chopped red onions; wrap up and eat.

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