ENTREE: Grilled California Seafood Tacos with Corn Salsa

1 lb. California rockfish fillets*
2 tsp. olive oil
8 fresh corn tortillas
Juice of 2 limes

*California halibut, shark, barracuda, bonito, Spanish Mackerel, or tuna may be used.

Garnish
Lettuce leaves (or shredded cabbage)
Lime wedges
Cilantro sprigs
Corn Salsa

Marinate California Seafood in lime juice and olive oil for 1/2 hour. Grill fish until just done. Heat tortillas until pliable. With two tortillas halfway overlapping each other, place fish in center and garnish to taste. (Use toothpicks or roll in wax paper to hold tacos together.)

Serves 4.
Pinot Noir.

Nutrition (per serving): Calories 282; Protein 31 g; Carbo. 27 g; Fat 6 g; Cholesterol 51 mg

Corn Salsa
1 cup corn, cooked
1 med. red onion, chopped
1 cup cucumber, seeded, and chopped
2 jalapeño peppers, minced (to taste)
1/2 bunch cilantro, chopped
1/2 tsp. each salt and pepper (to taste)
Juice of 2 limes

Serves 4.

Nutrition (per serving): Calories 64; Protein 2 g; Carbo. 15 g; Fat 1 g; Cholesterol 0 mg