August 25, 2009
Fish Wraps with Mango Salad
When we recently had friends over for dinner, we decided to do something different. Instead of spicy curries in the hot weather, we made fish wraps and lentil soup. The dinner was lite, the conversation lively and it was a pleasant evening spent with friends.
I warmed up to the idea of fish wraps, and was really delighted with how it turned out. The combination was light and spicy, the fish was spiced right and the mango in the wraps provided the unexpected sweetness.
Ingredients: (serves 4-6)
1 tspoon garlic, minced
1 tspoon cumin, ground
1/2 tspoon fresh black pepper
1/2 - 2/3 tspoon salt
Juice of 1 lime
1/2 tspoon cayenne pepper, ground
6-7 fish fillets, fresh or frozen, thawed
3 tbspoon olive oil
1 ripe mango chopped small
1 1/2 tomato chopped small
1 big cucumber
1 medium onion
1/2 can drained and washed black beans
salt to taste
2/3 tspoon freshly ground black pepper
1-2 tbspoon lime juice (depending on taste)
1 pack whole wheat tortilla wraps
1 pack fresh guacamole
Preheat oven to 350°F.
Whisk oil, lime juice, garlic, cumin, black pepper, salt and cayenne pepper in small bowl and coat the fish liberally.
Allow it to marinate in a fridge for up to an hour.
Then bake it in a tray for 20 to 25 minutes until fish is opaque and flakes with fork.
Mix all the ingredients and let it sit for 15-20 minutes for it to mix together.
Building the wrap:
Here is a nice trick I learnt for building the wrap. Sprinkle some drops of water on paper towel and put the tortilla on top. Then heat it in the microwave for 10-15 seconds. The tortilla turns out super soft and helps while building the wrap.
Spread the guacamole, then pile a few tbspoons of the salad in the middle, then put the fish on top and roll from one end to another.
Serve with chips, or soup.