Subj : BH&G 2092 To : ALL From : DAVE DRUM Date : Sun Mar 14 2021 13:46:00 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 * Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140) .