Thaiswordfishwraps Recipes

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FISH FINGER WRAPS WITH CHEAT'S TARTARE SAUCE

White fish served in tortilla wraps with a choice of cucumber ribbons, romaine lettuce or tomatoes makes this a good build-your-own meal for the whole family

Provided by Amanda Grant

Categories     Dinner, Main course

Time 45m

Number Of Ingredients 17



Fish finger wraps with cheat's tartare sauce image

Steps:

  • Heat oven to 190C/170C fan/gas 5. Line a baking tray with baking parchment and put in the oven to heat up. Slice each fish fillet into four or five thick fingers.
  • Tip the flour into a bowl and season with black pepper. Crack the eggs into a second bowl and lightly beat with a fork. Tip the breadcrumbs, zest and dill into a third shallow bowl and mix together. Dip the fish into the flour, then the egg, then the breadcrumbs.
  • Bake the fish fingers on the hot tray for 20 mins, turning once. While the fish fingers are baking, mix all the tartare sauce ingredients together and season to taste.
  • Let everyone help themselves, starting with a dollop of tartare sauce on a wrap, followed by the crunchy fish and the salad. Finish with a squeeze of lemon.

Nutrition Facts : Calories 428 calories, Fat 24 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 24 grams protein, Sodium 0.8 milligram of sodium

½ tbsp olive oil
3 thick white fish fillets, such as cod or haddock (about 400g total)
50g plain flour
100g panko or dried breadcrumbs
1 lemon , zested (reserve the juice for the tartare)
1 small dill sprig, chopped (or use 1/2 tsp dried oregano)
1 large egg
6 tbsp mayonnaise
1 tbsp finely chopped gherkins
1 tbsp finely chopped capers
1 ½ tbsp finely chopped dill
1 ½ tbsp lemon juice
4 tortilla wraps
1 cucumber , peeled into long ribbons
1 romaine lettuce , shredded
4 ripe, juicy tomatoes , sliced
1 lemon , quartered

FISH FINGER WRAPS - FISH STICK WRAPS (USA)

This is a great way to jazz up fish fingers. Perfect for a weekday, it can be prepared ahead and thrown in the oven when you get home. Served with a green salad, it's delicious, kid friendly too! (My 16 month old daughter gobbled this up) It makes plenty of sauce so if you don't want to use it all for this, the sauce is okay for a few days & goes great warmed & served over chicken schnitzels.

Provided by Mandy

Categories     Lunch/Snacks

Time 26m

Yield 4-6 serving(s)

Number Of Ingredients 8



Fish Finger Wraps - Fish Stick Wraps (Usa) image

Steps:

  • Preheat oven to 180°C.
  • In a bowl combine onion, soup, sweet chilli sauce, sour cream and 1/2 cup grated cheese.
  • Place two fish fingers down the centre of each tortilla and spoon over about 2 tbsp sauce to cover fish fingers.
  • Carefully roll up tortillas and place seam side down in a single layer in a baking dish.
  • Spoon over remaining sauce and sprinkle with extra grated cheese.
  • Bake for 15-20 mins until sauce is bubbling and tortillas golden.

Nutrition Facts : Calories 491.6, Fat 24.4, SaturatedFat 6.2, Cholesterol 39.1, Sodium 1326.4, Carbohydrate 52, Fiber 2.8, Sugar 5.3, Protein 16

1 small onion, finely diced
410 g cream of mushroom soup, tin
1 tablespoon sweet chili sauce
140 g light sour cream
1/2 cup light cheese, grated
6 flour tortillas
12 frozen fish sticks (or fish fingers)
1/4 cup extra light cheese, grated

THAI SWORDFISH WRAPS

"This Thai-inspire recipe pairs grilled, spice encrusted swordfish with refreshing vegetables and aromatic herbs". All wrapped in a tender letuce leaf (acting as the perfect hand held meal for warm summer evenings. Having mastered (sort-of) the art of grilling through pictures and hands-on experience, I now feel like I am a master. This dish is quick and easy! Swordfish is lean, so a little oil and a spice rub help to keep it fron sticking to the grill. Like other Asian cuisines Thai dishes pivot around dipping sauces--this spicy, garlicky version is totally addictive! This too was posted as a request. Issue 64 of Cuisine At Home. I have done the best I could in trying to visually show you w/out pictures!!!

Provided by Manami

Categories     One Dish Meal

Time 50m

Yield 12 wraps

Number Of Ingredients 24



Thai Swordfish Wraps image

Steps:

  • CHILE GARLIC SAUCE (MAKE AHEAD):.
  • Combine sugar, water, vinegar, and salt in a saucepan.
  • Bring to a boil and reduce heat and simmer until it coats the back of a wooden spoon, about 3 minutes.
  • Cool sauce to room temperature, then stir in remaining ingredients.
  • Chill until ready to serve.
  • Preheat grill to high.
  • MAKE RUB:.
  • Pulse sugar and spices in a coffee-grinder until coarsely ground.
  • PREPARE FISH:.
  • Slice fillets in half crosswise(no need to remove skin yet--peel it off after grilling).
  • Brush the fillets with oil, season with salt, then pat the rub on both sides to coat.
  • Don't move the fillets around too much or the rub will stick to the grates--not the fish.
  • Grill fillets about 4 minutes per side.
  • Remove the fillets from the grill, peel off the skin and cut each into 3 strips.
  • THE PLATTER:.
  • Moving clockwise starting at 12 o'clock:.
  • 12 Boston lettuce or Bibb lettuce leaves; 3 oz cooked vermicelli; sprig of cilantro; shredded carrots; bowl of bean sprouts; lime wedges; leaves of fresh basil; grilled swrodfish; and a bowl with cucumber half-moons.
  • Serve with Chile Garlic sauce in several bowls around the platter.

Nutrition Facts : Calories 205.9, Fat 3.9, SaturatedFat 0.9, Cholesterol 31.4, Sodium 247, Carbohydrate 30.4, Fiber 2.8, Sugar 15.1, Protein 13.7

1 tablespoon brown sugar or 1 tablespoon sugar substitute
2 teaspoons whole coriander seeds
1 teaspoon whole black peppercorn
1 teaspoon mustard seeds
1/2 teaspoon celery seed
2 (10 ounce) swordfish fillets
olive oil
salt
12 boston lettuce or 12 bibb lettuce
3 ounces dry vermicelli (cooked as directed on package)
1 sprig fresh cilantro
1 cup carrot, shredded
1 cup bean sprouts
lime wedge
1 leaf fresh basil
1 cup cucumber, partially peeled, seeded and sliced into half-moons
2/3 cup sugar
1/2 cup water
1/2 cup rice, vinegar
1 tablespoon garlic, minced
1/2 teaspoon kosher salt (to taste)
3 tablespoons fresh lime juice (not the bottled kind)
1 tablespoon fish sauce
1/2-1 teaspoon red pepper flakes

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