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BC snapper fillets sliced, seasoned, baked and served in tortillas, Tex-Mex-style, with such things as peppers, onions, salsa, cheese, sour cream and lettuce 550 to 600 grams snapper filets 3 tbsp olive oil (divided) 1 tbsp orange & lime juice 1tsp honey 1/2 tsp each ground cumin & chili powder Salt and freshiy ground black pepper, to taste 1 small red onion, halved and thinty sliced 1 medium red (or yellow) & green bell pepper, halved & thinly sliced Grated cheddar cheese, shredded lettuce, salsa, sour cream and hot pepper sauce, to taste 8 flour tortillas, warmed (see Note) Cilantro sprigs and lime slices, to taste, for garnish (optional) Note e torti y n 1. Preheat oven to 400 F. Line a baking sheet with parchment paper. Cut the fish fillets into 3/4 to 1 inch wide strips, removing any bones you find. Combine 1 tbsp olive oil, juices, honey, cumin and chili powder in à bot, add the fish and toss to coat. Arrange fish in a single layer on the baking sheet; season with salt and pepper. 2. Bake snapper 8 to 10 minutes, or until just cooked through. While fish cooks, heat remaining 2 tbsp oil in a large non-stick skillet set over medium-high. Add the onion and bell peppers and cook until just tender, about 3 to 4 minutes, and then remove from the heat. 3. Set the cooked snapper, onions and peppers, lettuce, cheese, salsa, sour cream, hot pepper sauce, tortillas and cilantro sprigs and lime slices, if using, on the dining table, in serving dishes and bowls, as needed. Now let diners create their own snapper fajitas with those ingredients.
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