Fish Wrap

Ingredients

• 1-1/2 pounds firm fish fillets
• 1/4 teaspoon kosher salt
• 3 tablespoons olive oil
• 2 tablespoons lime juice
• 3 garlic cloves, minced
• 1/2 teaspoon, or to taste, hot sauce
• 1 red bell pepper, quartered
• 1 yellow onion, sliced into thick slices
• 1 cup pepper-jack cheese, shredded
• 1 cup cooked black beans, warm
• 1 avocado, peeled, pitted and sliced
• 4 tablespoons sour cream
• 4 extra-large flour tortillas, warm

Directions

1. Combine salt, olive oil, lime juice, garlic, and hot sauce. Pour over fish in a plastic, glass or ceramic container, and cover and refrigerate for 2 hours. Grill fish, bell pepper and onion over ash-white coals until lightly browned. For each wrap, spread a tablespoon of sour cream across tortilla. Layer equal portions of fish, pepper, onion, black beans, and avocado in a rectangular mound on the tortilla. Fold the bottom edge over and roll the wrap from one side, leaving one end open.

Recipe courtesy of the Sporting Chef, Scott Leysath. Click to order The Sporting Chef's Better Venison Cookbook!