2 cups water
1 tablespoon smart butter
1 1/2 tablespoons fresh cilantro, coarsely chopped
4 white fish fillets (tilapia, snapper, basa), 1 1/2 lb; thawed
Juice of 1 lime, divided
1/2 teaspoon adobo seasoning (Spanish seasoned salt)
1 cup brown rice
1 1/3 cups shredded cabbage
4 (10-inch) spinach tortillas
1/4 cup Deli artichoke and spinach dip
1/4 cup mild salsa
1/4 cup sliced black olives
•Preheat 2-sided tabletop grill.
•Place water and butter in medium saucepan; cover and bring to a boil on high for rice.
•Chop cilantro (leaves only).
•Check fish for bones; cut fish lengthwise into 1-inch-wide strips.
1.Squeeze juice of one-half lime (1/2 tablespoon) over fish; sprinkle both sides of fish with adobo. Let stand 10 minutes to marinate.
2.Stir rice into boiling water, cover, and reduce heat to low; simmer 20–25 minutes or until water is absorbed (do not stir).
3.Place cabbage and cilantro in medium bowl. Squeeze juice of remaining one-half lime (1/2 tablespoon) over cabbage; stir to coat and set aside.
4.Place fish on grill; close lid and cook 3–4 minutes until fish is 145°F (or flesh separates easily).
5.Heat tortillas in microwave following package instructions.
6.Spread 1 tablespoon artichoke dip over each tortilla. Add fish strips down center; top with cabbage mixture, salsa, and olives. Fold lower edge of tortilla up over filling, fold right side over, and then roll tightly. Fluff rice with fork and serve.