Mediterranean Fish Tacos

Description:
This dish gets paired up with the orzo recipe I just posted. The recipe for the sauce is also posted but I just went with the convenience and got a package of sun-dried tzatziki (that yummy Mediterranean dressing/dip). Also included is the veggie part of the tacos -- sort of a take on the greek salad. Me, I just got a package of classic coleslaw.

Ingredients:
2 lbs halibut (or mahi mahi)
3 lemons, zested, juiced
A handful flat-leaf parsley, finely chopped
3 cloves garlic, grated or minced
1/4 cup extra-virgin olive oil
Salt and pepper
12 (5 to 6-inch) flour tortillas
1 heart romaine, chopped
1/2 red onion, thinly sliced
8 pepperoncini peppers
2 roasted red peppers, patted dry
1 cup Greek yogurt
1/2 teaspoon ground cumin
1/4 cucumber, peeled and grated

Directions:
Heat grill pan over medium high heat or preheat outdoor grill. (If you don't have a grill, you can either pan fry or bake the fish. Preheat oven to 375 deg F. Place fish in an oiled baking pan and bake for 10-12 minutes. Fish is done when it flakes with a fork.)

Combine the juice and zest of 2 lemons, oregano, parsley, 2 cloves garlic, olive oil and add fish, turn to coat. To make it easy place the fish in a ziplock bag and pour the marinade in. Place bag in ref and marinate for not more than 45 minutes. When ready to grill, season fish with salt and pepper.

Wrap tortillas in foil and place in warm oven or directly on grill to soften and warm through.

Shred romaine lettuce and combine with sliced onions.

Slice hot peppers and reserve.

Combine red peppers and yogurt in food processor. Add cumin, 1 clove garlic, zest and juice of remaining1 lemon, cucumber and process until smooth, transfer to a bowl.

Grill fish 6 to 7 minutes until firm and cooked through then cut into cubes.

Serve fish to wrap in soft tortillas with lettuce, onions, hot peppers and sauce.