SAN DIEGO, Calif. (CBS 8) - This recipe came to me when while I was having a fish burrito at a local restaurant. The restaurant was suggested by a friend and while the burrito was huge in size it lacked in the flavor department and it had more fried breading than fish. So after a few test tries I came up with a version of a fish burrito that is full of flavor and texture and very different from any fish burrito.
I decided to grill the fish instead of the usual breading and frying; I wanted to maintain the flavor of the fish while reducing some of the fat and calories by grilling the fish instead. I decided against using tartar sauce or white sauce in this recipe so as not to make the burrito soggy.
Another big plus is if you do not like fish you could use grilled chicken breast instead or try using garlic pepper-seasoned tofu for a vegetarian version. With the combination of ingredients in this recipe, I think you will find it anything but boring. Enjoy!
Ingredients: (Makes 4 to 6 regular size burritos)
4 halibut steaks
1/4 cup fresh cilantro, finely chopped
1/2 cup plus 1 tbsp olive oil
3 1/2 tablespoons fresh lime juice
2 cloves garlic, minced
2 tsp cumin
1 tsp paprika
1/2 teaspoon red pepper flakes
1 tsp sea salt
1 tsp black pepper
1 ¼ cup cooked instant brown rice*
1 12oz can black beans, drained & rinsed
2 tbsp finely chopped flat leaf parsley
1/4 cup sweet onion diced
1/4 cup red bell pepper, diced
1 large tomato, seeded & diced
1/3 cup roasted pumpkin seeds
4 large whole wheat tortillas
Wash fillets and pat dry place in a glass baking dish.
In a mixing bowl combine 1/4 cup olive oil, cilantro, 2 tablespoons lime juice, minced garlic, 1 teaspoon cumin, red pepper flakes, paprika and 1/2 teaspoon each salt and black pepper and whisk to combine. Pour over fillets in baking dish, turning fillets to make sure both sides are coated. Cover with plastic wrap and let stand for 10 to 15 minutes before grilling or broiling fillets.
If using stove top grilling method, heat grill (or skillet) to medium high and grill fillets for 5 to 8 minutes on each side (cooking times will vary depending on how thick your fillets are). Once fish is done remove from grill, place on a plate and cover loosely with foil.
In a microwave-safe bowl combine cooked brown rice, black beans, parsley, onion, red bell pepper, tomato, pumpkin seeds, remaining spices and lime juice. Add olive oil last and toss to combine. Heat in microwave for 1 to 3 minutes only -- you are just heating all of the ingredients through.
Take whole wheat tortilla and heat for 15 seconds. Place desired amount of rice and bean mixture in tortilla. Place whole fillet or break fillet into pieces then fold as you would a burrito. Serve with your favorite salsa and enjoy.
*The brown rice in this recipe is Uncle Bens pre-cooked rice in a pouch.
*Pre-cooked chicken breast can be used in place of fish.
*Use pre-chopped salsa mix vegetables to save prep time. You can find it in the produce section of most grocery stores.
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