 |
Fish Fajitas
12 oz. red snapper fillets, bones removed,
cut crosswise into 1/3-inch-think strips
3/4 cup diced fresh pineapple
4 (6 in.) flour tortillas
2 cups grated mozzarella cheese
1/2 cup chopped fresh cilantro |
2 Tbsp. olive oil
1/2 red bell pepper, thinly sliced
1/2 green bell pepper, thinly sliced
1/2 onion, thinly sliced
Fresh line wedges
Sour cream |
Combine fish and pineapple in medium bowl; season with
salt and pepper. Marinate 30 minutes, tossing occasionally.
Preheat oven to 375° F. Arrange tortillas on heavy
large baking sheet. Top with cheese and cilantro, dividing equally. Bake
until cheese melts, about 8 minutes. Transfer tortillas to plates.
Meanwhile, heat oil in large skillet over high heat. Add
peppers and onion; sauté until beginning to soften, about 5 minutes.
Add fish mixture; sauté until just cooked through, about 2 minutes.
Spoon mixture atop tortillas, dividing equally. Serve with lime wedges
and sour cream.
Serves 4.
|
|