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Barbecued Fish Wrap
1 1/2 pounds firm fish fillets
1/4 teaspoon kosher salt
3 tablespoons olive oil
2 tablespoons lime juice
3 garlic cloves -- minced
1/2 teaspoon hot sauce -- or to taste
1 red bell pepper -- quartered
1 yellow onion -- cut thick slices
1 cup shredded pepper-jack cheese
1 cup cooked black beans -- warm
1 avocado -- peeled, pitted, and sliced
4 tablespoons sour cream
4 extra-large flour tortillas -- warm
Combine salt, olive oil, lime juice, garlic and hot sauce. Pour over fish in a plastic, glass or ceramic container, cover and refrigerate for 2 hours.
Grill fish, bell pepper and onion over ash-white coals until lightly browned.
For each wrap, spread a tablespoon of sour cream across tortilla. Layer equal portions of fish, pepper, onion, black beans and avocado in a rectangular mound on the tortilla. Fold the bottom edge over and roll the wrap from one side, leaving one end open.
This recipe yields 4 servings.
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