Island Fish Fajitas

Monahan's Seafood Market | Fresh Whole Fish, Fillets, Shellfish, Recipes, Catering & Lunch Counter-Ann Arbor, Michigan

Be sure not to over marinate the fish or it will be mushy.

•    1 1/2 lbs. snapper fillets, skinned and cut into 1/2 inch-wide strips
•    2 T fresh lime juice
•    1/2 t lemon pepper
•    1/4 t ground cumin
•    4 (10-inch) flour tortillas
•    1 t vegetable oil
•    1 c vertically sliced red onion
•    1/2 c red bell pepper strips
•    1/2 cup green pepper strips
•    vegetable cooking spray
•    Pineapple salsa
•    Pico de Gallo

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 the refrigerator for 20 minutes.

Heat tortillas according to package directions.

Heat oil in a small nonstick skillet over medium-high heat. Add sliced onion and bell pepper strips and sauté 5 minutes or until crisp-tender. Remove skillet from heat, set aside and keep warm.

Arrange snapper strips in a single layer on a broiler pan coated with cooking spray. Broil for about 8 minutes total, turning after 4 minutes. Divide fish and bell pepper mixture evenly among warm tortillas and roll up. Spoon pineapple salsa or Pico de Gallo over fajitas.

Substitutions: Mahi-Mahi, Grouper, Swordfish, Striped Bass

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Monahan's Seafood

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