2/3 cup purchased pesto
2 tablespoons fresh lemon juice
1/4 teaspoon hot pepper sauce
4 5- to 6-ounce red snapper or orange roughy fillets
16 asparagus spears, each trimmed to 4-inch length
10 ounces plum tomatoes, coarsely chopped
2 yellow crookneck squash, thinly sliced on diagonal
fish, vegetables, pesto

Pickled Red Onion and Jalapeños
1 red onion (about 12 ounces), halved lengthwise, cut thinly crosswise
5 whole small jalapeños
2 cups seasoned rice vinegar
3 tablespoons fresh lime juice
1 tablespoon coarse kosher salt

Baja cream
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons fresh lime juice
1 teaspoon (packed) finely grated lime peel
Pinch of salt

Tomatillo Salsa Verde
12 ounces tomatillos,* husked, stemmed, divided
4 green onions, white and green parts separated
1 jalapeño chile
2 garlic cloves, unpeeled

1 1/4 cups (packed) fresh cilantro leaves
1 tablespoon (or more) fresh lime juice

Fish
2 cups buttermilk
1/2 cup chopped fresh cilantro
3 tablespoons hot pepper sauce 3 teaspoons coarse kosher salt, divided
1 tablespoon fresh lime juice
2 pounds skinless halibut, sea bass, or striped bass fillets, cut into 1/2x1/2-inch strips

16 corn tortillas
2 cups self-rising flour
Vegetable oil (for frying)

fish, taco, platter

1/3 cup olive oil
1/4 cup white wine vinegar
2 tablespoons minced shallots
1 tablespoon chopped fresh tarragon
1 tablespoon Dijon mustard
1 pound tuna, monkfish, or halibut fillets, cut into 1-inch chunks

6 cups mixed baby greens

fish, skewers, tarragon