Fish recipes

Fish Fajitas

Course : Fish
Source: Cooking Light, April 1995, page 56
Serves: 6

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Ingredients:

1 1/2 tablespoons vegetable oil

1 1/2 cups green bell pepper strips

3/4 cup thinly sliced onion

1 1/2 pounds grouper fillets cut into 1/2-inch strips

1/3 cup beer

1/4 teaspoon salt

1/8 teaspoon pepper

12 tortillas flour tortillas -- (6-inch)

1 recipe tomatillo guacamole

1 1/2 cups salsa

6 tablespoons nonfat sour cream

---ingredients for tomatillo guacamole

1/2 pound avocado -- (1 medium) peeled and halved

11 ounces tomatillos -- (1 can)

1 cup chopped onion

2 teaspoons chopped fresh cilantro

2 tablespoons fresh lime juice

1 1/2 teaspoons serrano chile seeded minced

1/8 teaspoon salt

1/8 teaspoon pepper

Preparation / Directions:

Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper, onion, and fish; sauté 3 minutes. Add beer; cook 5 minutes or until liquid evaporates and fish flakes easily when tested with a fork. Remove from heat; stir in salt and pepper. Set aside, and keep warm. Wrap tortillas tightly in foil, and bake at 350F for 10 minutes. Divide fish mixture evenly among tortillas, and roll up. Yield: 6 servings. INSTRUCTIONS FOR TOMATILLO GUACAMOLE: Place the avocado and tomatillos in food processor, and process until smooth. Spoon mixture into a medium bowl; stir in remaining ingredients. Cover and chill 1 hour. Yield: 2 cups (serving size: 1/3 cup).

Fish Fajitas

Ingredients:

Preparation / Directions:

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