Ingredients:
1 cup chopped white onion
1/4 cup chopped fresh cilantro
1/4 cup olive oil
8 tablespoons fresh lime juice, divided
3 tablespoons fresh orange juice
2 garlic cloves, minced
1 teaspoon dried oregano
1 pound tilapia, striped bass, or sturgeon fillets
2 avocados
1/4 cup sour cream
2 tbsp minced red onion
1 small jalapeno, seeded and thinly sliced
Half of one head of cabbage, shredded
2 tbsp vegetable oil
Corn tortillas
Preparation:
Marinade (for 1 lb of fish, double ingredients for 2 lbs of fish)
Stir olive oil, 1 cup onion, 1/4 cup cilantro, oil, 3 tablespoons lime juice, orange juice, garlic, and oregano in medium bowl. Sprinkle fish with coarse salt and pepper. Spread half of onion mixture over bottom of 11x7x2-inch glass baking dish. Arrange fish atop onion mixture. Spoon remaining onion mixture over fish. Cover and chill 30 minutes. Turn fish; cover and chill 30 minutes longer.
Stir olive oil, 1 cup onion, 1/4 cup cilantro, oil, 3 tablespoons lime juice, orange juice, garlic, and oregano in medium bowl. Sprinkle fish with coarse salt and pepper. Spread half of onion mixture over bottom of 11x7x2-inch glass baking dish. Arrange fish atop onion mixture. Spoon remaining onion mixture over fish. Cover and chill 30 minutes. Turn fish; cover and chill 30 minutes longer.
Creamy Lime Guacamole
In a medium bowl, mash the avocados, sour cream, jalapeño, red onion, cilantro and 3 tablespoons of the lime juice. Season the guacamole with salt and pepper and press a piece of plastic wrap directly onto the surface of the guacamole.
Cabbage Slaw
Cook fish on a grill (~3-5 min per side) OR in a hot saute pan with a bit of oil over high heat at first, then quickly turn heat down to medium and toss fish, breaking up into chunks as it cooks, about 5 min total. Serve fish with warmed tortillas, guacamole, slaw, hot sauce and/or salsa.
(adapted from foodandwine.com and bonappetit.com)
