Update my dinner status, I'm making this tonight.
3 chefs marked this as Favorite
Servings: 4 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
* Note: See the "Cabbage Slaw", "Citrus Salsa" and "Cilantro Aioli" recipes which are included in this collection. Prepare a charcoal fire or preheat a stovetop grill. In a small bowl, combine the olive oil, chile powder, lime juice, salt, and pepper. Brush liberally, on the fillets. Grill the fish until it is just done. To serve, place a warm grilled tortilla on each plate. Top with one quarter of the Cabbage Slaw, a portion of the grilled fish, a heaping tablespoon or two of the Citrus Salsa, and a spoonful of the Cilantro Aioli. Fold or roll and serve. This recipe yields 4 servings. Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9655 broadcast 08-15-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-04-1996 Recipe by: John Ash Converted by MM_Buster v2.0l.
