Grilled Swordfish Salad Wrap |
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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This also works well with lavash. Ingredients:
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 white 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 |
Directions:
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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