Fish Wraps

For many, Lent means giving up something that you love and can’t live without. Sugar, social media and or meat are usually what people choose. No meat means finding creative ways to cook fish and vegetables. This fish wrap recipe is quick, easy and delicious. If you’re not participating in lent, this is also a great recipe for people who are trying to focus on eating clean.  Don’t forget to add the tangy yet flavourful curry yogurt sauce, your favourite tamarind sauce or mango chutney for a little sweet and some vibrant pickled red onions, you won’t regret it.

Fish Wraps

Ingredients:

For fish wrap

• 4 tortillas
• 2 marlin steaks (seasoned to taste)
• 1 medium Zucchini (julienned)
• 1 large yellow onion (sliced)
• ½ head of lettuce
• 2 collard green leaves (½ for each tortilla)
• Salt& black pepper (to taste)
• Tamarind sauce (optional)
• 1 tablespoon Olive oil
• 1 tablespoon Vegetable oil
• Pickled red onions

For curry yogurt sauce

• ½ cup of plain yogurt
• 1 tablespoon of curry powder
• ½ a small lemon
• Salt to taste

Yields 4 wraps

Method:

1. Add olive oil to your pan followed by yellow onions. Let the onions sauté for 2 minutes.
2. Add the zucchini and sauté for 3 minutes. Place cooked vegetables in a bowl and set aside.
3. Add vegetable oil to your pan followed by the marlin steaks. Let fish cook for 4 minutes on each side or until fully cooked.
4. Remove fish steaks from the pan and debone and cut the steaks into small pieces.

  Curry Yogurt Sauce

1. Mix your curry powder, yogurt pinch of salt and small lemon in a small cup. You can add more curry powder and salt if you desire.
2. Heat your tortillas in a pan until warm. Place the warm tortilla on a plate followed by half a collard green leaf and some lettuce.
3. Add your marlin and vegetables followed by your curry yogurt sauce, tamarind sauce (optional) and your pickled red onions.
4. Wrap your tortillas and enjoy!