By Executive Chef Alex Martinez from Chez Loma in Coronado
Take white fish such as rock cod or halibut and cut into bite size pieces
Marinate the fish in lime juice for about 1 hour
Drain the liquid from the fish and use it as a base for the green salsa. Combine with it: tomatillo, cilantro garlic cloves and serrano chili to taste. Blend together to make the salsa.
Add the fish and let the flavors infuse for a short time in the refrigerator.
Serve with chopped or sliced avocado and tortilla chips and enjoy!
Chez Loma is a French Bistro located at 1132 Loma Avenue in Coronado. On the web: chezloma.com
