Chimichurri Halibut Tacos with Pineapple Avocado Salsa

I had the most delicious chimicurri pork loin sandwich recently, at the Buenos Aires Cafe. A few weeks later I saw this recipe in my issue of Cooking Light and knew I must try it. The fish was delicious. I do not recommend topping the tacos with the salsa, the flavors overwhelm each other, but the salsa was a lovely side dish. Tasty, light summer fair. If you have a grill, unlike me, you can even avoid heating up the kitchen in this 100+ degree weather (bonus!).

Recipes adapted from Cooking Light, June 2011

Chimichurri Fish Tacos

2 cups fresh flat-leaf parsley leaves
2 tablespoons fresh oregano
3/4 teaspoon ground cumin
1/4 teaspoon ground red pepper
5 garlic cloves, crushed
1/3 cup extra-virgin olive oil
5 (6-ounce) halibut fillets (or cod)
1 teaspoon kosher salt
1/2 teaspoon black pepper
Cooking spray
12 (6-inch) corn tortillas

Place first 5 ingredients in a food processor or blender; process until finely chopped. Slowly pour oil through food chute; process until smooth. Place fish in a shallow dish; rub mixture over fish. Cover and chill at least 2 hours.

Preheat grill to high heat or grill pan to medium-high.

Sprinkle fish with salt and black pepper. Place fish on a grill rack (or grill pan) coated with cooking spray, and grill for 4 minutes on each side or until desired degree of doneness. Remove from grill. Break fish into chunks. Heat tortillas according to package directions. Divide fish evenly among tortillas.

Pineapple Avocado Salsa

• 1 tablespoon olive oil
• 1 tablespoon honey
• 1 pineapple, peeled, cored, and cut into 1/2-inch-thick slices
• Cooking spray
• 1/3 cup finely chopped red onion
• 1/4 cup minced fresh cilantro
• 1 tablespoon fresh lime juice
• 1/2 teaspoon salt
• 1/2 teaspoon ground red pepper
• 1/4 teaspoon ground cumin
• 1 serrano chile, minced
• 1 avocado
• 
  
•  Preheat grill to high heat or grill pan to medium high.

• Combine oil and honey, stirring well. Brush oil mixture over pineapple. Place pineapple on a grill rack coated with cooking spray; grill 2 minutes on each side or until golden. Remove from grill; cool 5 minutes. Chop. Combine pineapple, onion, and next 6 ingredients (through serrano); toss gently.
• Peel, seed, and dice avocado. Add avocado to the pineapple and mix.

Serve on the side with tacos.