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Fish Burritos

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Serves: 4-6
about 450g / 1 lb firm fleshed white fish fillets, such as red snapper or cod, skinned
salt and pepper
1/4 tsp ground cumin
pinch of dried oregano
4 garlic cloves, finely chopped
125ml / 4 fl oz fish stock
juice of 1/2 lemon or lime
8 flour tortillas
2-3 romaine lettuce leaves, shredded
2 ripe tomatoes, diced
salsa of your choice
lemon wedges to garnish

Season the fish with salt and pepper, then put in a saucepan with the cumin, oregano, garlic and enough stock to cover.

Bring to the boil and boil for 1 minute. Remove the saucepan from the heat and let the fish cool in the cooking liquid for about 30 minutes.

Remove the fish with a slotted spoon. Flake the fish into bite-sized pieces and put in a non-metallic bowl. Sprinkle with the lemon juice and set aside.

Heat the tortillas in a dry non-stick frying pan over a medium heat, sprinkling with a few drops of water as they heat; wrap in a clean tea towel as you work to keep them warm. Alternatively, heat through in a stack in the pan, alternating the tortillas from the top to the bottom to warm evenly.

Arrange some lettuce in the centre of 1 tortilla, spoon on a few fish chunks, then sprinkle with a little tomato. Top with some salsa. Repeat with the other tortillas and serve immediately, garnished with lemon wedges.

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