Grilled Fish Tacos With A Roasted Chile And Avocado Salsa Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

1 pound amberjack fillet

3 tablespoons water

1 1/4 teaspoons kosher salt, divided

4 slices ripe tomato, cut in 1/2

3/4 cup fresh cilantro leaves, divided

3/4 cup chopped yellow onion, divided

1/4 cup plus 3 tablespoons olive oil, divided

1/2 Hass avocado, seeded and flesh removed from peel

2 poblano peppers, roasted, peeled and seeded

1 lime, juiced

2 limes, halved

8 fresh, white or yellow corn tortillas, warmed

1/2 teaspoon freshly ground white pepper

1 jalapeno, roasted, peeled and seeded

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