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.