Ingredients: 1-1/4 lbs. swordfish
2 tsp. olive oil
1/2 tsp. kosher salt
1/4 tsp. pepper
4 cups onions, thinly sliced
1 Tbs. olive oil
1/2 tsp. kosher salt
1/4 tsp. ground pepper
1/3 cup lemon juice
1/4 cup champagne vinegar (can substitute white vine vinegar)
1 Tbs. tarragon
3 cups arugula, chopped
1/4 cup kalamata olives, chopped
Four or five 10" flour tortillas Preparation: Cut swordfish into 1" cubes and toss with 2 teaspoons of olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. Place in a baking dish under the broiler for approximately 5 minutes, until fish is opaque throughout. In a skillet, cook remaining tablespoon olive oil, sliced onions, kosher salt and ground pepper on medium heat for about 10 minutes. Add lemon juice, vinegar and tarragon; stir and cook 5 to 10 minutes longer, until all the liquid has evaporated. In a large mixing bowl, combine onion mixture and swordfish; add chopped arugula and kalamata olives and mix until evenly blended. According to the number of tortillas you will be using, divide the mixture evenly, placing an equal amount in the center of each tortilla. Fold the sides in and the bottom up and secure with a toothpick. We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
Wraps: Easy Recipes For Handheld Meals
Model: 0811818128
Author: Mary Corpening Barber
(October, 1997)
Chronicle Publishing Company
Website: www.chroniclebooks.com
Wraps and Roll-Ups
Model: 1558672095
Author: Dona Z. Meilach
(March, 1999)
Bristol Publishing Enterprises
San Leandro, CA 94577
Fax: 510-895-4459
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