Name: Fish gyros
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 tablespoon red wine vinegar; 2 medium_piece (300g) tomatoes, cut into thin wedges; 50 gram (1½ ounces) baby rocket (arugula) leaves; 4 x 110g (3½-ounce) long thin white fish fillets, halved; 1 tablespoon fresh oregano, finely chopped; 4 x 20cm (8-inch) flour tortillas; 1/2 cup (140g) yogurt; 1 clove garlic, crushed

Ingredients

2 tablespoon olive oil

1 tablespoon red wine vinegar

2 medium_piece (300g) tomatoes, cut into thin wedges

50 gram (1½ ounces) baby rocket (arugula) leaves

4 x 110g (3½-ounce) long thin white fish fillets, halved

1 tablespoon fresh oregano, finely chopped

4 x 20cm (8-inch) flour tortillas

1/2 cup (140g) yogurt

1 clove garlic, crushed

Method

1.Combine half the oil with vinegar, tomato and rocket in medium bowl.

2.Combine fish, oregano and remaining oil in medium bowl. Thread fish lengthways onto eight bamboo skewers. Cook skewers on heated oiled grill plate (or grill or barbecue) until cooked.

3.Wrap tortillas in foil, warm on heated grill plate about 2 minutes, turning once, or until heated through.

4.Serve warm tortillas topped with fish and salad, drizzle with combined yogurt and garlic.

Soak bamboo skewers in cold water for at least an hour before using to prevent them scorching during cooking. We used flathead fillets in this recipe.
Note

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Ingredients

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