Jerk Flounder Wraps
Turn up the heat and fire up the the grill: This one will get your taste buds attention for sure. Buy fresh — not frozen — flounder for this. And, if you’re tough enough, substitute a teaspoon of chopped Scotch bonnet (habanero) peppers for the jalapenos. Grilled and surrounded by a bed of crispy green spinach, with just enough sweet to temper the heat, this is going to be one of your favorites.
1 pound skinless flounder, fresh or frozen
1 1/2 teaspoons Jamaican jerk seasoning
4 (7 to 8-inch) whole grain flour tortillas
2 cups fresh baby spinach
3/4 cup tomato, chopped and seeded
3/4 cup fresh mango or pineapple, chopped
2 tablespoons fresh cilantro, snipped
1 tablespoon fresh jalapeno chile pepper, finely chopped and seeded
1 tablespoon lime juice
Rinse fish; pat dry with paper towels.
Sprinkle jerk seasoning over both sides of each fish fillet; rub in with your fingers.
Measure thickness of fish.
For a charcoal or gas grill, place tortillas on the greased grill rack directly over medium heat.
Cover and grill for 1 minute or until bottoms of tortillas have grill marks. Remove from grill; set aside.
Place fish on the grill rack directly over medium heat.
Cover and grill for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork, turning once halfway through grilling.
Remove fish from grill and coarsely flake the fish with a fork.
Meanwhile, in a medium bowl toss together spinach, tomato, mango, cilantro, jalapeño and lime juice.
To serve, place tortillas, grill mark sides down, on a flat work surface. Top each tortilla with some of the spinach mixture and flaked fish. Roll up tortilla and cut each in half.
owned and operated by Tim, Heather and Danny O’Leary.
They have supplied Central Florida restaurants and residents
with prime seafood for more than a decade.
Their commitment is to always have
only the freshest seafood for your table.
101 N. Country Club Rd.
Lake Mary, FL 32746
407.330.2425
8780 E CR 466
The Villages, FL 32162
352.751.1755