Grilled Mahi-Mahi With Tomatillo Sauce | Oregonian Recipes

Ingredients

• 3 or 4 tomatillos (about 5 ounces)
• 4 green onions, including green tops
• 1 tablespoon plus 1 teaspoon extra-virgin olive oil (divided), plus more for brushing the fish
• 1 small clove garlic, finely chopped
• 1/2 small avocado, peeled and coarsely chopped
• 1/3 cup lightly packed chopped fresh cilantro (leaves and tender stems)
• 1 tablespoon fresh lime juice
• 1 teaspoon honey
• 1 teaspoon finely chopped jalapeño chile, or to taste
• Kosher salt
• 4 mahi-mahi fillets, 6 to 7 ounces each
• Freshly ground black pepper