From Victoria's Kitchen

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I enjoy fajitas and am sure you will enjoy them too. This time we are going to have seafood fajitas in tortilla bread with a pineapple relish.Ingredients:
Lemon pepper marinade
1 pound Salmon fillet, skinned, or if not available, then white fish
1 cup chopped fresh pineapple
1/2 cup diced red onion
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
2 tbsp seeded and chopped jalapeno (optional)
2 tbsp chopped fresh cilantro
2 tbsp Lime juice
4 or 5 (10 inch) flour tortillas, warmed

My mom likes to add shredded fried carrots to this wrap but this is also optional.

Directions:
• Rinse and pat dry fish fillets. Place fish in large self-closing plastic bag. Pour marinade over fish, turn to coat, and refrigerate for 20 minutes till all the spices absorb into the fish.
• Coat cold grill rack with nonstick cooking spray, but preheat the grill first. In a bowl, combine pineapple, red onion, bell peppers, jalapeno, cilantro and lime juice in medium bowl. Set aside.
• Grill fish, covered with grill lid, over medium heat 4 to 6 minutes on each side or until fish flakes with a fork.
• Arrange fish and pineapple mixture evenly down center of warm tortillas; fold and serve immediately.

This recipe serves 4 people. This dish is a good and nutritious mixture for those who watch their diet as it has 302 calories and 34g carbohydrates, and less salt.

I wish you all my kadbanoos the best of joy in your kitchen.
Love,
Victoria

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