1 eight-ounce halibut filet
1 tablespoon olive oil
2 twelve-inch flour tortillas
tartar sauce of your choice
1 medium tomato, cored and julienned
1 pasilla pepper, stemmed and julienned
1 ¼-inch slice red onion, diced
2 tablespoons cilantro, chopped
¼ cup lettuce or cabbage, chopped
¼ c fresh spinach
pinch of cumin
pinch of garlic salt
pinch of lemon pepper
juice of fresh lime
Season the halibut filets with lime juice and spices. In a sauté pan, cook the halibut over medium heat in olive oil for approximately 7-8 minutes on each side, or until done. Remove from heat and set aside.
Spread tartar sauce on one side of each tortilla, according to taste.
Cut the halibut filet length-wise into 4 servings and place 2 servings in the center of each tortilla.
Toss together the tomato, pepper, onion, cilantro, lettuce or cabbage, and spinach. Spoon the mixed vegetables over the halibut. Roll up the wraps. Cut each wrap in half and serve.
Scott Loring /Chef-Market Street Grill & Oyster Bar