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Tuesday, June 2, 2015

Grilled Swordfish Salad Wrap

Total Time: 55 mins Preparation Time: 45 mins Cook Time: 10 mins

Ingredients

  • Servings: 4
  • 2 1/2 tablespoons fruity olive oil, divided
  • 1 lemon, juice of
  • 1 lemon, zest of (finely grated)
  • salt & fresh ground pepper
  • 3/4 lb swordfish steak
  • 1 1/3 cups cooked rice
  • 2 plum tomatoes, seeded and coarsely chopped
  • 1/4 cup chopped fresh dill
  • 1/4 cup chopped red onion
  • 1 tablespoon drained capers
  • 1 teaspoon minced garlic
  • 4 burrito-size flour tortillas
  • 8 -12 small spinach leaves

Recipe

  • 1 mix together 1 tablspoon olive oil, half the lemon juice, salt and pepper in a shallow bowl.
  • 2 add the swordfish; marinate 20 minutes; turn 2-3 times to coat well.
  • 3 in a bowl, mix together the rice, tomatoes, dill, onion, capers, garlic, lemon zest, remaining lemon juice, and 1 1/2 tablespoons olive oil.
  • 4 season with salt and pepper to taste.
  • 5 over a well-greased grill rack, over medium-high heat, grill the swordfish for 3-5 minutes per side or until just cooked through; baste frequently with left-over marinade.
  • 6 let swordfish cool; flake and toss into rice mixture.
  • 7 place tortilla on flat surface.
  • 8 cover with a layer of spinach leaves.
  • 9 place 1/4 of the salad mixture onto the tortilla leaving a 1/2 inch border.
  • 10 roll up burrito-style.
  • 11 repeat with remaining tortillas.
  • 12 serve whole or cut in half on the bias.

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