Toasty Halibut Tortillas

Since it seems wrong to just drink sweet chili sauce, I invent recipes that use it. Love that stuff, love it!

• Ready In: 40 mins
• Serves: 2
• Yields: 2 toasty tortillas

Ingredients

• 2  tablespoons mayonnaise
• 1⁄2 lb halibut fillet (boneless and skinless)
• 2  whole wheat tortillas (10 inch)
• 2⁄3 cup broccoli (I'm lazy and just thaw some of the frozen stuff)
• 1  garlic clove, peeled and minced
• 1  inch fresh ginger, peeled and minced
• 2  green onions
• 2  tablespoons  soft cream cheese
• 4  tablespoons parmesan cheese
•  lemon pepper or   penzeys  pizza seasoning
• 4 -6  tablespoons  sweet chili sauce (I use Mae Ploy)

Directions

1. Place halibut in foil-lined pan and spread with mayonnaise. Bake at 425 F until slightly underdone, about nine minutes per inch thickness of fillet.
2. Remove cooked halibut from oven and fold foil over to keep warm and to let fish finish cooking.
3. Put tortillas on a non-stick or lightly greased baking sheet and bake for three minutes or until toasty light brown at the edges. Remove from oven.
4. Spread tortillas with soft (must be very soft to not wreck tortillas) cream cheese. I usually use my fingers and make a giant mess.
5. Place all remaining ingredients EXCEPT halibut and sweet chili sauce on tortillas, making sure to space everything out nicely.
6. Lower oven temperature to 350 F and bake loaded tortillas for five minutes.
7. Flake the halibut and add to tortilla toppings. Drizzle sweet chili sauce over the whole thing. Devour.