Island Fish Fajitas

Name: Island Fish Fajitas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 118 milliliters green bell pepper strips; 118 milliliters red bell pepper strips; 4 10-inchs (10-inch) flour tortillas; 0 teaspoons ground cumin; 1 teaspoons lemon pepper; 2 Tbsps fresh lime juice; 237 milliliters vertically sliced red onion; 4 servings Pineapple Salsa; 680 grams snapper fillets, skinned and cut into 1/2-inch-wide strips; 1 teaspoon vegetable oil

Island Fish Fajitas might be just the main course you are searching for. Watching your figure? This dairy free and pescatarian recipe has 415 calories, 41g of protein, and 8g of fat per serving. This recipe serves 4. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up ground cumin, bell pepper strips, pineapple salsa, and a few other things to make it today. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert.

Instructions

Combine the first 4 ingredients in a zip-top heavy-duty plastic bag; seal bag, and shake well to coat. Marinate the snapper strips in refrigerator 20 minutes.

Ingredients you will need

Snapper

Shake

Equipment you will use

Ziploc Bags

Heat tortillas according to package directions.

Ingredients you will need

Tortilla

Heat oil in a small nonstick skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add sliced onion and bell pepper strips, and saut 5 minutes or until crisp-tender.

Ingredients you will need

Bell Pepper

Onion

Remove skillet from heat; set aside, and keep warm.

Equipment you will use

Frying Pan

Arrange snapper strips in a single layer on a broiler pan coated with cooking spray. Broil 8 minutes or until fish flakes easily when tested with a fork, turning after 4 minutes. Divide fish and bell pepper mixture evenly among warm tortillas, and roll up. Spoon Pineapple Salsa over fajitas.

Ingredients you will need

Cooking Spray

Bell Pepper

Pineapple

Tortilla

Snapper

Salsa

Fish

Roll

Equipment you will use

Broiler Pan

Equipment

Ziploc Bags

Frying Pan

Broiler Pan

Ingredients

Servings:

118milliliters

green bell pepper strips 118milliliters

red bell pepper strips 410-inchs

(10-inch) flour tortillas 0teaspoons

ground cumin 1teaspoons

lemon pepper 2Tbsps

fresh lime juice 237milliliters

vertically sliced red onion 4servings

Pineapple Salsa 680grams

snapper fillets, skinned and cut into 1/2-inch-wide strips 1teaspoon

vegetable oil

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Santa Margherita Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.

Santa Margherita Pinot Grigio

A pale straw yellow. Clean, crisp fragrance with intense yet elegant hints of quince. Fresh, harmonious fruit set off by slight sweetness with a long finish full of delicate, tangy flavor.