Arctic charr tortilla wraps

Iceland is the world biggest farmer of the exotic fish arctic charr. The world market is only 5.000 to 6.000 tonnes and Icelandic firms are producing 3.500 – 4.000 tonnes annually. The main markets  are on the north east coast of the United States and in Finland, Germany and Austria. Arctic Charr is a kind of trout, a bit like a salmon,  but the flesh is more red and firm and less fatty. At classy fish and seafood restaurants the arctic charr is one of the most exotic and expensive items of the menu. As the arctic charr can be hard to get at the local fishmonger or the supermarket it can be replaced with trout, salmon or any firm white fish.
175 g packet nacho cheese-flavored corn chips
600 g arctic charr cut into 2cm thick pieces
Olive oil cooking spray
8 flour tortillas
1 large avocado finely chopped
2 medium tomatoes, finely chopped
10 ounce can corn kernels, drained
1 tablespoon lemon juice
1 tablespoon olive oil
2 tablespoon chopped coriander
1 jar of tomato salsa of your one choice
Preheat oven to 180° C.  Grease and line a baking tray. Finely crush corn chips in the packet. Place the fish in the packet and shake gently to coat the fish lightly. Place the fish in one layer on the prepared tray. Spray with oil. Bake for 10-12 minutes or until the fish is golden brown and cooked.
Meanwhile wrap tortillas in foil and bake for five minutes or until heated.
Combine avocado, tomato, corn, juice and coriander in a medium bowl. Top each tortilla with the fish, avocado mixture and tomato salsa. Roll to enclose filling and serve.

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