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Mediterranean Fish Wrap

Serves: 4
Prep time: 20 minutes
Cook time: 4-6 minutes
Ingredients
Preparation
  • 4 each Flour Tortilla large 12" wraps
  • 8 each Green Leaf Lettuce, trimmed leaves

For the Falafel Crusted Fish Strips

  • 4 each Southern Blue Whiting Fillets
  • 8 ounce Chickpea Flour
  • 4 ounce Flour
  • 4 ounce Canned Chickpeas drained and patted dry
  • 0.5 ounce Kosher Salt
  • 0.25 ounce Dried Parsley
  • 1 tbsp Ground Cumin
  • 1 tbsp Chili Powder
  • 1 tbsp Garlic Powder
  • 1 tbsp Smoked Paprika
  • 2 each Egg
  • 2 fl-oz Water

For the Whipped Feta

  • 6 ounce Feta Cheese
  • 4 ounce Greek Yogurt plain, non-fat variety
  • 1 each Lemon, zest
  • 1 fl-oz Olive Oil
  • 1 tsp Dill

For the Olive-Pepper Relish

  • 8 ounce Pitted Nicoise Olives
  • 4 ounce Roasted Red Peppers, drained
  • 0.5 ounce White Wine Vinegar
  • 2 each Garlic, cloves minced
  • 0.25 ounce Parsley, chopped
  1. For the Whipped Feta: Add the feta cheese, greek yogurt and lemon zest to the bowl of a food processor. Process on high for approximately 30 seconds to break up the feta.With the processor on drizzle in the olive oil until fully combined. Reserve the feta for the wraps and service using the dill to sprinkle on as garnish.
  2. For the Olive-Pepper Relish: In a food processor pulse all ingredients, except the parsley, until coarsely chopped. Remove from the food processor, fold in the chopped parsley and reserve for service.
  3. For the Falafel Crusted Fish Strips: Thaw fillets overnight, under refrigeration & preferably in a perforated drip pan wrapped in plastic. Pat fillets dry with a clean towel or paper towel. Add the drained chick peas to the bowl of a food processor and pulse briefly just to break up slightly. Remove and add to a medium sized bowl along with the flour, chickpeas flour, kosher salt, dried parsley, cumin, chili powder, garlic and paprika. Stir to combine. In a separate bowl whisk together the eggs and water vigorously to break up the eggs. Cut each thawed fillet into long thin strips. Working in small batches dredge the strips into the egg mixture. Shake off any excess egg mix before dredging into the chickpea mixture. Set the coated strips aside. Preheat your deep fryer to 350℉. Working in batches, carefully place the coated strips into the fryer baskets and deep fry for 4-6 minutes until the fish is cooked through and reaches an internal temperature of 145℉.
  4. Assemble the Mediterranean Fish Wraps: Lay out the large tortilla on a work surface. Spread approximately 2 tbsp. each of the whipped feta and olive relish across the middle of the wraps, followed by a couple pieces of green leaf lettuce on each. Place a few strips, approximately4 ounces, of falafel crusted strips down the center of the wrap. Fold the ends of the wrap in and the roll up in the style of a burrito. If desired, cut the wraps in half for serving. Serve with ramekins of extra whipped feta and pepper relish on the side.

12300189 Southern Blue Whiting Fillets 4 oz, MSC