For the grilled swordfish: 2 teaspoons olive oil salt to taste freshly ground black pepper 4 swordfish fillets, about 4 ounces each
For the wraps: 1/2 cup cream cheese, low-fat whipped 2 teaspoons minced, fresh jalapeño pepper 2 teaspoons freshly grated lime zest 4 large flour tortillas 4 large lettuce leaves (bibb, green leaf or romaine), shredded
For the swordfish: Preheat the grill. In another small bowl, combine the olive oil, salt and pepper. Brush the swordfish with the oil mixture on all sides. Grill the fillets on a hot grill for 3-4 minutes on each side, depending on the thickness of the fillet. Let the fillets cool to room temperature. Once cool, flake the fish with a fork.
For the wraps: In a small mixing bowl, combine the cream cheese, jalapeño pepper and lime zest. Lay the tortillas out and spread 1 tablespoon of the cream cheese mixture on each of them. Divide the flaked fish among the tortillas, and spread the remaining cream cheese mixture on top, then add the shredded lettuce. Tightly roll each tortilla into a cylinder, ending with the seam side down. Cut the wraps in half on the diagonal and serve.
Nutrition Facts Serving Size 1 wrap Amount Per Serving Calories 379 Total Fat 11 g Saturated Fat 3 g Protein 32 g Total Carbohydrate 35 g Dietary Fiber 2 g Sodium 606 mg Percent Calories from Fat 28% Percent Calories from Protein 34% Percent Calories from Carbohydrate 38%
julieann: A long while back you posted a recipe for Easy Sauce by Reg and Jack Absalom, I just wanted to say thank you so much, and to mention that it is pretty good for making tomato relish. I am an Aussie living in the USA. No easy access to Ezy Sauce.JulieAnn
Sept 19, 2015 1:25:44 GMT 10
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