Roll grilled fish fillets inside warm flour tortillas and add fresh tomato salsa and a creamy guacamole for a fun, simple supper. Use and oiled wire barbecue basket if you have one, for holding the fish. If not, make sure the barbecue grill is clean and well oiled. Buy fillets with skin on if possible; brush the fish lightly with oil before putting it on the grill and turn only the really thick pieces. Pat fillets very dry with paper towel; set aside. In a shallow non-metallic dish just large enough to hold fillets in single layer, combine lime juice, oil, garlic, hot pepper flakes and oregano. Add fish, turning to coat on both sides. Refrigerate, covered, 1 hour, turning fish occasionally. (Do not marinate longer or fish will disintegrate). Remove fish from marinade; brush lightly with oil if not using wire basket. Cook over med. Heat for 10 minutes per inch of thickness or until fish flakes with a fork, turning only the thickest pieces of fish. With oiled spatula remove fish to cutting board; flake into large pieces. While fish is cooking, place tortillas on edge of grill until warm, turning often. Divide tortillas among 4 plates, and top evenly with fish. Add a spoonful of salsa, guacamole and yogurt. Fold up each tortilla and spoon a little more guacamole over, garnishing with a sprig of cilantro. Ward Tomlinson Internet: email@example.com 600 Parkdale Ave Phone : (613) 728-0438 Ottawa, Ont. Canada K1Y 1J2 AT986@FREENET.CARLETON.CA (WARD TOMLINSON) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (1075g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 683 (31%)|
|Amt Per Serving||% DV|
|Total Fat 75.9g||101 %|
|Saturated Fat 14.6g||73 %|
|Monounsaturated Fat 43.5g|
|Polyunsanturated Fat 13.8g|
|Cholesterol 1.2mg||0 %|
|Sodium 3927.2mg||135 %|
|Potassium 1705.4mg||45 %|
|Total Carbohydrate 334.6g||98 %|
|Dietary Fiber 27g||108 %|
|Sugars, other 307.6g|
|Protein 54.1g||77 %|
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Calories per serving: 2234
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