1 pound fresh or frozen swordfish or halibut steaks, cut 1 inch thick
1/2 teaspoon Jamaican jerk seasoning
8 6 inches flour tortillas
2 cups shredded fresh spinach or lettuce
Fresh spinach leaves (optional)
1 large mango, peeled, seeded and chopped
1 large tomato, seeded and chopped
1 small cucumber, seeded and chopped
2 tablespoons snipped fresh cilantro
1 jalapeno pepper, seeded and chopped
1 thinly sliced green onion
1 tablespoon lime juice
Thaw fish, if frozen. Rinse fish; pat dry. Cut fish crosswise into 3/4-inch slices; sprinkle with Jamaican jerk seasoning. Place fish strips in a greased grill basket. Grill fish on the rack of an uncovered grill directly over medium-hot coals for 8 to 10 minutes or until fish flakes easily with a fork, turning the basket once halfway through grilling time.
Meanwhile, wrap tortillas in foil. Place at edge of grill; heat for 10 minutes, turning occasionally.
To serve, fill warm tortillas with spinach, fish, and Mango Salsa. Makes 8 servings.
In a large bowl combine mango, tomato, cucumber, snipped fresh cilantro; jalapeno pepper, green onion; and lime juice.
Cover; refrigerate until serving time.
Serve with a slotted spoon. Makes about 3 cups.
Place seasoned fish slices on the greased unheated rack of a broiler pan.
Broil 4 inches from the heat for 5 minutes; turn fish.
Broil for 3 to 7 minutes more or until fish flakes easily with a fork.
Meanwhile, wrap tortillas in foil.
Heat package on lower rack of oven for 5 to 7 minutes.