We tried this recipe from epicurious.com with tilapia a few weeks ago and it was a big hit. It is on the menu for this week as well. Thought you might enjoy.
2 c chopped white onion
3/4 c chopped fresh cilantro
1/4 c olive oil
5 T lime juice
3 T orange juice
2 garlic cloves, minced
1 t dried oregano
1 lb tilapia, striped bass, or sturgeon
coarse kosher salt
1 c mayo
1 T milk
Tortillas
2 avocados, peeled, pitted and sliced
Salsa Verde
Lime wedges
Stir 1 c onion, 1/4 c cilantro, oil, 3 Tbsp lime juice, orange juice, garlic and oregano in a med bowl Sprinkle fish with coarse salt & pepper. Spread 1/2 onion mix over bottom on 11X7X2 in baking dish. Arrange fish atop and spoon remaining mixture to cover fish. Cover and chill 30 minutes. Turn fish; cover and chill 30 minutes longer.
Whisk mayonnaise, milk and remaining 2 Tbsp of lime juice in a small bowl. Set aside.
Brush grill grate with oil and heat to med-high heat. Grill fish with some marinade still clinging until just opaque in center, 3-5 minutes per side. Grill tortillas until slightly charred, about 10 seconds per side.
Coarsely chop fish; place on platter. Serve with lime mayonnaise, tortillas, remaining 1 c chopped onion, remaining 1/2 c cilantro, avocados, cabbage, Salsa Verde, and lime wedges.
