Side Pannel
Grilled Fish Fajitas
Ingredients List
- 1 lb Fish fillets (cod; haddock,
- -salmon)
- 1/4 c Lime juice
- 2 tb Veg oil
- 1 Clove garlic
- 1/4 ts Hot pepper flakes
- 1 pn Dried oregano
- 4 Flour tortillas
- 1/3 c Plain yogurt
- Fresh cilantro sprigs
- FOR SALSA PREPARE AND MIX
Directions
FOLLOWING
-THE
1 Tomato; peeled seeded and
-diced
1/4 c Chopped red onion
1 tb Chopped fresh cilantro
1 tb Fresh/ pickled jalapeno
-pepper
1 tb Lime juice
1 pn Granulated sugar
Salt and pepper
FOR GUACAMOLE PREPARE AND
THE FOLLOWING
-MIX
1 Ripe avocado
1/4 c Chopped red onion
2 tb Lime juice
1 tb Chopped fresh cilantro
1 tb Minced jalapeno
1/4 ts Salt
1 pn Cumin
Roll grilled fish fillets inside warm flour tortillas and add fresh tomato
salsa and a creamy guacamole for a fun, simple supper. Use and oiled wire
barbecue basket if you have one, for holding the fish. If not, make sure
the barbecue grill is clean and well oiled. Buy fillets with skin on if
possible; brush the fish lightly with oil before putting it on the grill
and turn only the really thick pieces.
Pat fillets very dry with paper towel; set aside. In a shallow
non-metallic dish just large enough to hold fillets in single layer,
combine lime juice, oil, garlic, hot pepper flakes and oregano. Add fish,
turning to coat on both sides. Refrigerate, covered, 1 hour, turning fish
occasionally. (Do not marinate longer or fish will disintegrate).
Remove fish from marinade; brush lightly with oil if not using wire
basket. Cook over med. Heat for 10 minutes per inch of thickness or until
fish flakes with a fork, turning only the thickest pieces of fish. With
oiled spatula remove fish to cutting board; flake into large pieces.
-THE
1 Tomato; peeled seeded and
-diced
1/4 c Chopped red onion
1 tb Chopped fresh cilantro
1 tb Fresh/ pickled jalapeno
-pepper
1 tb Lime juice
1 pn Granulated sugar
Salt and pepper
FOR GUACAMOLE PREPARE AND
THE FOLLOWING
-MIX
1 Ripe avocado
1/4 c Chopped red onion
2 tb Lime juice
1 tb Chopped fresh cilantro
1 tb Minced jalapeno
1/4 ts Salt
1 pn Cumin
Roll grilled fish fillets inside warm flour tortillas and add fresh tomato
salsa and a creamy guacamole for a fun, simple supper. Use and oiled wire
barbecue basket if you have one, for holding the fish. If not, make sure
the barbecue grill is clean and well oiled. Buy fillets with skin on if
possible; brush the fish lightly with oil before putting it on the grill
and turn only the really thick pieces.
Pat fillets very dry with paper towel; set aside. In a shallow
non-metallic dish just large enough to hold fillets in single layer,
combine lime juice, oil, garlic, hot pepper flakes and oregano. Add fish,
turning to coat on both sides. Refrigerate, covered, 1 hour, turning fish
occasionally. (Do not marinate longer or fish will disintegrate).
Remove fish from marinade; brush lightly with oil if not using wire
basket. Cook over med. Heat for 10 minutes per inch of thickness or until
fish flakes with a fork, turning only the thickest pieces of fish. With
oiled spatula remove fish to cutting board; flake into large pieces.
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