MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Jamaican Jerk Fish Wraps
 Categories: Seafood, Fruits, Vegetables, Chilies, Citrus
      Yield: 4 Servings
 
      1 lb Skinless flounder, cod, or
           - sole filets
  1 1/2 ts Jamaican jerk seasoning
      4    (8")  whole grain flour
           - tortillas
      2 c  Packaged fresh baby spinach
    3/4 c  Chopped seeded tomato
    3/4 c  Chopped fresh mango or
           - pineapple
      2 tb Snipped fresh cilantro
      1 tb Fine chopped, seeded,
           - jalapeno
      1 tb Lime juice
 
  Thaw fish, if frozen. Rinse fish; pat dry with paper
  towels. Sprinkle Jamaican jerk seasoning over both sides
  of each fish filet; rub in with your fingers. Measure
  thickness of fish.
  
  For a charcoal grill, place tortillas on the greased rack
  of an uncovered grill directly over medium coals; grill
  for 1 minute or until bottoms of tortillas have grill
  marks. Remove from grill and set aside. Place fish on the
  grill rack directly over the coals. Grill fish for 4 to 6
  minutes per 1/2" thickness or until fish flakes easily
  when tested with a fork, turning once halfway through
  grilling. (For a gas grill, preheat grill. Reduce heat to
  medium. Place tortillas on greased grill rack over heat.
  Cover; grill as above. Remove tortillas from the grill and
  add fish; cover and grill as above.) Coarsely flake the
  fish.
  
  Meanwhile, in a medium bowl, toss together spinach,
  tomato, mango, cilantro, chile pepper, and lime juice.
  
  To assemble, place tortillas, grill mark sides down, on a
  flat work surface. Top each tortilla with some of the
  spinach mixture and flaked fish. Roll up tortilla to
  enclose filling. Cut each in half to serve.
  
  Better Homes & Gardens | June 2014
  
  MM Format by Dave Drum - 01 June 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

... When I'm not in my right mind, my left mind gets pretty crowded.
--- MultiMail/Win32 v0.49