Sauteed whitefish and toppings wrapped burrito-style--light and unbelievably refreshing on hot summer days, especially when using cream cheese and sour cream that are at a cool temp.
For 2 servings:
2 filets firm whitefish (Tilapia, Sole, Cod, Flounder, Haddock)
2 small (6-inch) flour tortillas, white or whole wheat
1/2 cup cream cheese, fat-free or reduced fat, softened
1/4 cup sour cream, fat-free or reduced fat
chives, small bunch, minced
1 tbsp parmesan or romano cheese, shredded
1/2 cup greens, shredded (spinach, romaine, even bok choy or swiss chard)
1 lemon
1 garlic clove, minced
salt
pepper
Pre-heat a small saute pan or skillet and spray with spray oil. Add 2 fish filets to pan. Sprinkle tops lightly with salt and pepper. Cook 3-5 minutes, until underside of fish is white and opaque. Turn fish with spatula and sprinkle lightly with salt and pepper. Cut lemon in half and squeeze juice into small bowl; add minced garlic clove and stir. Carefully add lemon juice mixture to saute pan. Cook another 1-2 minutes until fish filets are white and opaque on top. Remove pan from heat and let cool. Mix cream cheese and sour cream in a small bowl. Stir in chives and cheese. Spread mixture on half of each tortilla. Gently break fish filets into large chunks with a fork and place on top of cream cheese mixture. Place shredded greens on top of fish. Carefully wrap unfilled side of each tortilla around and under filled side, forming a burrito. Top each burrito with a dollop of cream cheese mixture.
Addition, substitution ideas: Use a fresh vegatable diced small instead of greens. Use the juice of a lime or orange, or for more intense flavor, soy sauce or balsamic vinegar instead of lemon juice.
