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Preparation time
15 minutes
Total time:
25 minutes
Serves
4
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Ingredients
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2 turbot fillets, about 225 g (½ lb.) each
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30 mL (2 tbsp.) garlic butter
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250 mL (1 cup) finely diced English cucumber
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250 mL (1 cup) finely diced green apple
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60 mL (¼ cup) finely diced orange pepper
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60 mL (¼ cup) finely diced red pepper
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½ red chili pepper, seeded and thinly sliced
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45 mL (3 tbsp.) lime juice (about 3 limes)
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30 mL (2 tbsp.) chopped fresh cilantro
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2 mL (½ tsp.) salt
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To taste, whole-wheat tortillas (18 cm/7 in.), warmed
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Directions
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Preheat the oven to 180°C (350°F).
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Place turbot fillets onto 2 sheets of aluminum foil and top each one with 15 mL (1 tbsp.) garlic butter. Close foil into packets and bake for 10 minutes or until flesh flakes easily with a fork.
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In bowl, combine the cucumber, apple, pepper, onion, chili pepper, lime juice, cilantro, and salt. Let sit for 5 minutes.
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Halve each fish fillet lengthwise. Place a fillet-half on one side of each tortilla, top with salsa, and fold tortilla over top.
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