Grilled Swordfish Salad Wrap

Submitted by ratherbeswimmin

"This also works well with lavash."

 

• Ready In: 55mins
• Ingredients: 13
• Serves: 4

ingredients

• 2 1⁄2 tablespoons fruity olive oil, divided
• 1 lemon, juice of
• 1 lemon, zest of (finely grated)
• salt & fresh ground pepper
• 3⁄4 lb swordfish steak
• 1 1⁄3 cups cooked white rice
• 2 plum tomatoes, seeded and coarsely chopped
• 1⁄4 cup chopped fresh dill
• 1⁄4 cup chopped red onion
• 1 tablespoon drained capers
• 1 teaspoon minced garlic
• 4 burrito-size flour tortillas
• 8 -12 small spinach leaves

directions

1. Mix together 1 tablspoon olive oil, half the lemon juice, salt and pepper in a shallow bowl.
2. Add the swordfish; marinate 20 minutes; turn 2-3 times to coat well.
3. In a bowl, mix together the rice, tomatoes, dill, onion, capers, garlic, lemon zest, remaining lemon juice, and 1 1/2 tablespoons olive oil.
4. Season with salt and pepper to taste.
5. Over a well-greased grill rack, over medium-high heat, grill the swordfish for 3-5 minutes per side or until just cooked through; baste frequently with left-over marinade.
6. Let swordfish cool; flake and toss into rice mixture.
7. Place tortilla on flat surface.
8. Cover with a layer of spinach leaves.
9. Place 1/4 of the salad mixture onto the tortilla leaving a 1/2 inch border.
10. Roll up burrito-style.
11. Repeat with remaining tortillas.
12. Serve whole or cut in half on the bias.