PREPARATION:

Method

1. Preheat the oven to 400 degrees F. Place the tomatillos, onion and garlic on a baking sheet. Drizzle with the olive oil and season with salt and pepper. Roast the vegetables in the oven until browned and softened, about 15 to 20 minutes.
2. Remove the vegetables from the oven and place the tomatillos and onion in a food processor. Squeeze the garlic cloves out of their peels into the food processor. Add the jalapeno, serrano, lemon and lime juice to the vegetables. Pulse until the mixture is fully incorporated but not pureed. Season with salt and pepper, to taste, and set aside. Lower the oven temperature to 200 degrees F. Wrap the tortillas in foil and place in the oven while the fish is cooking.
3. Heat the olive oil in a 12-inch sauté pan over medium-high heat. Season the fish with the salt and pepper then dredge to lightly coat with the flour. Add the fish and the butter and swirl the pan to be sure that the butter reaches all corners of the fish. Continue to sauté the fish until just cooked through, about 3 minutes on the first side and about 1 minute on the second side. Remove from the pan and set aside on a paper towel lined plate.
4. Remove the tortillas from the oven and divide 2 tortillas per serving plate. Break up the fish fillets and place on top of the tortilla. Divide the avocado amongst the tacos and spoon the tomatillo salsa on top. Garnish with cilantro leaves and serve with lime wedges.

   Editor's Note: Look for sustainably harvested fish and organic, locally-grown vegetables when possible.

5. Learn more about sustainable food choices with our Eat Green Guide.

6. This recipe was featured in the Feel the Heat Episode of Emeril Green.

7. Planet Green Video: Emeril Green: Rockfish Tacos