Ingredients
3 lemons zested and juiced
2 sprigs fresh oregano finely chopped
handful flat leaf parsley finely chopped
3 garlic cloves grated or minced
1/4 cup extra-virgin olive oil
2 lbs halibut or mahi mahi
salt/pepper
12, 5-6" flour tortillas
1 romaine heart chopped
1/2 red onion thinly sliced
8 pepperoncinis
2 roasted red peppers patted dry
1 cup greek yogurt
1/2 tsp ground cumin
1/4 cucumber peeled and grated
Preparation
heat grill [an over med/high heat or preheat outdoor grill combine juice and zest of 2 lemons, oregano, parsley, 2 cloves of garlic, and olive oil add fish turn to coat, season with salt/pepper
wrap tortillas in foil and place in warm oven or directly on grill to soften/warm through
shred romaine and combine with onion
slice hot red peppers, combine with yogurt in food processor add cumin, garlic clove, lemon, and cucumber process until smooth, transfer to bowl
grill fish 6-7 min until firm and cooked through cut into cubes
create wraps
