Ingredients

• 4 ea Halibut fillets (or any mild, white-fleshed fish)
• 10 oz cream cheese, room temperature
• 2 oz roasted red peppers, chopped
• 2 T fresh cilantro, chopped
• 1 1/2 T jalapeno, minced
• 1 t garlic, minced
• 8 ea flour tortillas
• 1 C Monterey Jack cheeese, grated
• 4 ea tomatoes, seeded and diced
• 1/2 C black olives, pitted, sliced
• Pico de Gallo
• Guacamole
• lime wedges

Instructions

1. Season both sides of the fish, then pan fry until browned on both sides and fully cooked.
2. Whip the cream cheese until fluffy, then fold in the red pepper, cilantro, jalapeno and garlic. Spread the mixture on all the tortillas, then flake the fish onto four of the tortillas. Top each with the cheese, tomatoes and olives and another tortilla (cheese-side down).
3. Brush the top of each torilla with oil, invert into a frying pan and brown. Brush oil on the exposed top of each sandwich, flip, and brown the remaining side.
4. Plate with the Pico and guacamole, and serve warm.

Source: Holland America Line Appetizers

Contributed by: Skip