Makes 8 tacos

This healthier version of fish tacos is low in fat, cholesterol, and calories but not on flavor. Tomatillos, sometimes called Mexican green tomatoes, look like small green tomatos wrapped in a papery husk. They have a distinctive tart, citrusy flavor that balances the sweetness of pineapple in this salsa. They're available at Mexican specialty markets as well as most major supermarkets.

Fish:
1 pound halibut, sliced into 8 equal pieces
2 egg whites
1/2 cup coarse corn meal or grits
A generous sprinkling of salt and pepper

Salsa:
1 tablespoon olive oil
1 medium yellow onion, diced
6 tomatillos, diced (about 2 cups) - Remove the papery husk and wash before using.

1 cup diced fresh pineapple
1 small jalapeno, finely chopped
The zest and juice of 1 lime
A generous sprinkling of salt
1/4 cup chopped fresh cilantro, plus extra for garnish

8 (6-inch) corn blue or yellow corn tortillas
Serve with lime wedges

1. Preheat oven to 400 degrees F. Place egg whites in a shallow bowl and lightly beat with a fork. In another shallow bowl, place cornmeal seasoned with salt and pepper.

2. Pat fish dry with paper towel. Dip each piece of fish in the egg whites then dredge in the cornmeal. Place on a parchment paper-lined baking sheet or baking dish coated with cooking spray. Bake for about 20 minutes, turning once mid-way through. The fish will be cooked when the cornmeal becomes golden and crunchy and the fish is opaque when pierced with a fork.

3. For the salsa, heat oil in a large skillet over medium-high heat. Add onions and cook for 5 to 7 minutes until browned and translucent. Add tomatillos and cook 5 minutes, until tender and few brown spots appear. Add pineapple and jalapeno and cook for 2 minutes. Add lemon zest and juice, salt, and cilantro, and stir well. Remove from heat.

4. To assemble tacos, heat tortillas on a dry griddle over medium heat for 1 minute per side or, using metal tongs, simply hold over an open flame until warmed and slightly charred. Place a layer of salsa on each tortilla, then a fish fillet, then another dollop of  salsa and fresh chopped cilantro. Serve immediately.

- Recipe courtesy of Susan Russo

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