Seaside Burritos
Use flour tortillas to make delicious seafood burritos
Preparation time: 15 to 20 minutes
Microwaving time: About 5 minutes
Standing time: 3 minutes
Inspired by the tacos served in Mexican seaside villages, these light burritos feature moist chunks of poached fish tucked into flour tortillas.
Salsa Fresca (recipe follows)
1 1/2 tablespoons lemon juice
1/4 teaspoon crushed dried hot red chiles
1 tablespoon chopped fresh cilantro (coriander)
1 1/2 cups regular-strength chicken broth
1 pound rockfish fillets (each % to 3/4 inch thick)
4 flour tortillas (each about 8 inches in diameter)
About 3 cups shredded iceberg lettuce
About 2/3 cup sour cream
Prepare Salsa Fresca; cover and refrigerate.
In a 7- by 11-inch microwave-safe baking dish, stir together lemon juice, chiles, cilantro, and broth.
Rinse fish, pat dry, and place in dish, positioning thickest parts toward outside of dish. Cover and microwave on HIGH (100%) for 2 minutes. Turn fish over, cover, and microwave on HIGH (100%) for 2 minutes; let stand, covered, for 3 minutes. Fish should be just slightly translucent or wet inside; cut in thickest part to test. Lift fish to a warm serving dish; break into chunks. Reserve poaching liquid for other uses, if desired.
Moisten each tortilla with a little water. Stack tortillas on a plate, cover, and microwave on HIGH (100%) for 40 to 50 seconds or until hot.
To serve, spoon fish down center of each tortilla; top with Salsa Fresca, lettuce, and sour cream. Roll up and eat out of hand. Makes 4 servings.
Salsa Fresca. In a small bowl, stir together 1 large ripe tomato, diced; 1/4 cup each chopped onion and chopped fresh cilantro (coriander); and 1 tablespoon each lime juice and seeded, diced fresh jalapeno chile. Season to taste with salt.
Per serving: 335 calories, 28 g protein, 31 g carbohydrates, 11 g total fat, 57 mg cholesterol, 677 mg sodium
