Whole Wheat Swordfish Wraps

With Hummus, Zucchini, Roasted Red Peppers, and Fresh Spinach

Lunch
Dinner
Leftovers

My Thoughts

When The Picky Eater and I have swordfish, which is pretty rare, there are always leftovers. The local grocery where we get our steaks from cuts them really thick, so there's always enough for another meal. So, what to do? These wraps are an incredible way to keep that wonderful fish from going to waste. Full of healthy veggies, good for you seafood, and all secured in a whole wheat wrap. Make it hot or cold, it's a healthy alternative to throwing out great seafood.

I've included the recipe for cooking swordfish steaks below this one. You really can prepare them however you like since you're using the leftovers. Also, I included below that one, a recipe for hummus. You can use store bought if you want.

The How To Do It

  1. Slice the onion into half-moons that are as thin as you can possibly slice them. If you have a mandolin, you can use that.
  2. Slice the zucchini into 1/4-inch think sticks and then cut them in half (so they aren't so long).
  3. Dice the roasted red peppers into roughly 1/4-inch thick pieces.
  4. If any of the spinach leaves have large stems, you may want to remove them.
  5. Shred or cube the cooked swordfish steaks so that they will fit in the wrap.
  6. If you are going to serve the wrap warm, in a small skillet add 1 tablespoon of olive oil and heat it over medium heat.
  7. Once the oil is warm, add the swordfish and toss it with the oil. Heat it until the swordfish is warmed all the way through.
  8. While the swordfish is warming mix the honey, Greek yogurt, and hot sauce together in a small bowl.
  9. Take each wrap and smear one tablespoon of the hummus on each one. Next add the spinach, other veggies, swordfish, and finally drizzle the Greek yogurt mixture over each wrap.
  10. Now, wrap it, cut it in half on the bias (that means at an angle if you're not wanting to sound too fancy), and serve!

Seared Swordfish Steaks

  1. Fry the bacon in a cast iron skillet. Once it is nice and crispy, set it aside and let it cool.
  2. While the bacon is frying, coat both sides of the swordfish with oil (I usually use canola or avocado oil because these are going into a hot skillet) and sprinkle with the dry seasonings.
  3. Using the same skillet add about a tablespoon of oil to the bacon drippings and sear each side of the steaks until they form a nice crust, and the fish is cooked all the way through. This should take about 3 minutes per side, but it may vary based on the thickness of the steaks.
  4. Once the steaks are finished cooking, turn your oven on broil and while it is heating up, add the spinach to the hot skillet and sauté until it is nicely wilted and still bright green.
  5. Now add the steaks back to the skillet and place the sautéed spinach on top of each filet (using tongs, don't be stupid and burn your fingers), crumble the bacon over the spinach, and add the gorgonzola.
  6. Slide the steaks under the broiler and sear the cheese until it just starts to melt and get brown.
  7. Remove the steaks from the broiler and they are ready to serve.
  8. Placing the swordfish under the broiler is completely optional but does give it that restaurant feel. If you don't want to go to the trouble, just add the spinach, bacon, and gorgonzola and serve.
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Creamy Garlic Hummus

  1. Drain the chickpeas and reserve about a cup of the liquid. You won't need all of it, but once you've poured it down the drain, you can't get it back.
  2. Add all the ingredients to the blender (you could also use a food processor for this) except for the reserved liquid and the smoked paprika. I usually mince the garlic before adding it. The blender will chop it up for you but I just like helping it along.
  3. Blend everything together until it is nicely pureed and creamy. How long it takes depends on your blender/food processor. You may have to scrape the contents down a few times to get it completely blended. Be very careful if your blender allows you to remove the lid without turning it off. DON'T DO IT! Seriously, don't. Stop the blender and do this.
  4. Once you have it to a creamy paste, add the water. In all honesty it will probably only take 1 tablespoon, that's why I had you reserve extra. It might take more.
  5. Scrape out the contents into a small bowl for serving and lightly dust the hummus with the smoked paprika.
  6. Serve it with pita chips (corn chips are good too!) and fresh veggies!
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Ingredients

Whole Wheat Swordfish Wrapps
2 cups
swordfish
1 cup
zucchini
¼ sml
red onion
1 cup
roasted red peppers
2 tbsp
hummus
2 tbsp
Greek yogurt
½ tsp
hot sauce
½ tsp
honey
1 ½ cups
baby spinach
½ tsp
kosher salt
½ tsp
black pepper
Swordfish
2 steaks
swordfish
2 strips
bacon
1 cup
baby spinach
1 tbsp
gorgonzola
1 tsp
granulated garlic
2 tsp
kosher salt
2 tsp
black pepper
1 tbsp
avocado oil
Hummus
15 ozs
chickpea
¼ cup
tahini
2 cloves
garlic
2 tbsp
lemon juice
½ tsp
ground cumin
½ tsp
smoked paprika
1 tbsp
olive oil
1 tbsp
chickpea water
½ tsp
hot sauce
½ tsp
kosher salt
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