Chimichurri Halibut Tacos

I prepared this recipe with Grilled Pineapple-Avocado Salsa and Flank Steak Tacos with Cabbage Slaw for the main course, Baked Black Beans with Chorizo, Grilled Stuffed Jalapenos, and Strawberry-Avocado Salsa with Cinnamon Tortilla Chips for appetizers, Blackberry Margaritas and Fresh Raspberry Lemonade (along with an apple-strawberry wine, a blueberry wine, and a key lime wine) for beverages, and Blueberry Crisp with nonfat vanilla frozen yogurt for dessert for our first Finer Things Book Club meeting ~ they were all a hit!

Yield: 6 servings (serving size: 2 tacos)
Ingredients:
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
1 teaspoon kosher salt
1/2 teaspoon black pepper
Cooking spray
12 (6-inch) corn tortillas

Preparation:
1. Place first 5 ingredients in a food processor; 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 2 hours.
2. Preheat grill to high heat.
3. Sprinkle fish with salt and black pepper. Place fish on a grill rack 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.

Nutritional Information:
Calories: 266
Fat: 10.4g
Saturated fat: 1.3g
Monounsaturated fat: 5.8g
Polyunsaturated fat: 2g
Protein: 24.6g
Carbohydrate: 19.8g
Fiber: 2.6g
Cholesterol: 34mg
Iron: 1.6mg
Sodium: 394mg
Calcium: 93mg