Mediterranean Fish Wraps with Lemon Carmelized Onions
From sparow64 15 years ago
- 15 minutes to make
- Serves 4
This recipe calls for swordfish, I used talapia, and we loved it. From one of my mom's cookbooks. (sorry - don't remember which one!). Can serve hot or room temp.
Ingredients
- 1-1/4 lbs. swordfish, chopped into 1-inch cubes shopping list
- 2 tsp. olive oil shopping list
- 1/2 tsp. kosher salt shopping list
- 1/4 tsp. ground pepper shopping list
- 4 cups onions, sliced thin shopping list
- 2 Tbs. olive oil shopping list
- 1/3 cup lemon juice shopping list
- 1/4 cup champagne vinegar shopping list
- 1 Tbs. dried tarragon shopping list
- 3 cups chopped arugula shopping list
- 1/4 cup pitted and chopped kalamata olives (or any other type of your choice) shopping list
- four 10-inch flour tortillas shopping list
How to make it
- Preheat broiler.
- Toss the swordfish cubes with two teaspoons of olive oil, and add the kosher salt and ground pepper.
- Cook under a broiler for approximately 5 minutes until it is opaque all the way through, turning once.
- Heat the two tablespoons of olive oil in a large skillet over medium heat.
- Add the onions, and any additional salt and pepper to taste.
- (I used another 1/2 teaspoon of kosher salt and 1/4 teaspoon of ground pepper.)
- Cook until onions are tender and begin to turn golden brown--approximately 10 minutes.
- Add lemon juice, vinegar and tarragon and cook until all the liquid is evaporated--approximately five to ten minutes, stirring frequently.
- Transfer the fish into a large bowl, add hot onion mixture, olives and arugula.
- Toss to mix well.
- Divide among the tortillas and wrap.
The Rating
Reviewed by 4 people-
So wonderful. Love the flavor combo, and the olives are the perfect touch.
notyourmomma
in South St. Petersburg loved it
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" It was excellent "