Ingredients

• Juice of 2 lemons
• 2 tablespoons agave syrup
• About 1/4 cup EVOO – Extra Virgin Olive Oil, plus some for drizzling
• About 4 cups shredded white cabbage
• 1 cup flat-leaf parsley, coarsely chopped
• 1/2 small red onion, very thinly sliced
• Salt and pepper
• 2 pounds halibut, mahi-mahi/dorado or red snapper
• Seafood seasoning
• Flour or corn tortillas, charred and kept warm
• Lime and lemon wedges
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• Suggested sides: saffron rice salad and green bean salad