Barbecued Fish Wrap Recipe - Cooking Index
Barbecued Fish Wrap Recipe - Cooking Index
This recipe works great with any kind of fish. Don't feel like you need to stick to the listed ingredients for this recipe. Anything you like in a burrito or taco will work great in this recipe. If you cannot locate very large flour tortillas, allow two regular flour tortillas per person. Be careful not to overstuff your wrap or it will probably split when rolled.
Type: Fish| 1 1/2 lbs | 681g / 24oz | Firm fish fillets |
| 1/4 teaspoon | 1.3ml | Kosher salt |
| 3 tablespoons | 45ml | Olive oil |
| 2 tablespoons | 30ml | Lime juice |
| 3 | Garlic cloves - minced | |
| 1/2 teaspoon | 2.5ml | Hot sauce - or to taste |
| 1 | Red bell pepper - quartered | |
| 1 | Yellow onion - cut thick slices | |
| 1 cup | 146g / 5.1oz | Shredded pepper-jack cheese |
| 1 cup | 160g / 5.6oz | Cooked black beans - warm |
| 1 | Avocado - peeled, pitted, | |
| And sliced | ||
| 4 tablespoons | 60ml | 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.
Source:
The Sporting Chef with Scott Leysath at - http://www.sportingchef.com
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