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- 1 large mango, peeled and chopped
- 1 large tomato, seeded and chopped
- 1 small cucumber, seeded and chopped
- 2 - 4 tablespoons snipped fresh cilantro
- 1 green onion, thinly sliced
- 1 jalapeno pepper
- 1 tablespoon lime juice
- 8 6 inches flour tortillas
- 1 pound fresh or frozen swordfish or halibut steaks, cut 1 inch thick
- 1/2 teaspoon Jamaican jerk seasoning
- 2 cups shredded fresh spinach or lettuce
- Fresh spinach leaves (optional)
1. For the Tropical Fruit Salsa, combine the mango, tomato, cucumber, cilantro, green onion, jalapeno pepper and lime juice in a large mixing bowl. Cover and refrigerate until serving time. Serve with slotted spoon.
2. Wrap tortillas in foil. Place at the edge of the grill. Heat for 10 minutes over medium-hot coals, turning occasionally. Meanwhile, cut fish into 3/4-inch slices; sprinkle with Jamaican jerk seasoning. Place strips in a light greased grill basket. Grill directly over medium-hot coals for 8 to 10 minutes or until fish flakes easily, turning the basket once. Fill each tortilla with spinach or lettuce, fish, and Tropical Fruit Salsa. If desired, serve on spinach leaves. Makes 5 servings.
To broil::3. Place seasoned fish slices on the greased unheated rack of a broiler pan. Broil 4 inches from the heat for 5 minutes; turn fish. Broil 3 to 7 minutes more or until fish flakes easily with a fork. Meanwhile, wrap tortillas in foil. Heat package on lower rack of oven for 5 to 7 minutes.
- Make it a meal with spinach-black bean salad and almond cookies.
- Servings Per Recipe 5,
- cal. (kcal) 418,
- Fat, total (g) 10,
- chol. (mg) 45,
- sat. fat (g) 2,
- carb. (g) 52,
- fiber (g) 3,
- pro. (g) 30,
- vit. A (IU) 2235,
- vit. C (mg) 37,
- sodium (mg) 463,
- calcium (mg) 111,
- iron (mg) 5,
- Percent Daily Values are based on a 2,000 calorie diet
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