Better than burritos and tacos, these wraps have crunch and the lettuce lets the flavors of the fillings shine through.

　　

Ingredients

4 servings

　　Cooking spray

　　2 pounds halibut or grouper fillets

　　Salt and freshly ground black pepper

　　Bibb or green leaf lettuce leaves, for wrapping

　　1 jalapeño, seeded and chopped

　　1 cup cilantro leaves (stems removed)

　　3 sprigs fresh mint

　　3 tablespoons grainy mustard

　　2 tablespoons red wine vinegar

　　1/4 cup extra-virgin olive oil (EVOO) (eyeball it)

　　1 lime

　　Hot sauce, such as Tabasco

　　1/2 red onion, finely chopped

　　

Step 1

Heat a grill pan or nonstick skillet over high heat. Spray the pan with cooking spray. Place the fish on the grill pan, season with salt and pepper, and cook for 5 minutes on each side, or until opaque. Transfer to a serving plate.

　　

Step 2

Arrange the lettuce leaves on a platter. Place the jalapeño in a food processor with the cilantro, mint, mustard, and vinegar. Turn on the processor and stream in the EVOO, then season the sauce with salt and pepper.

　　

Step 3

Break the fish into chunks and squeeze lime juice over the fish. Add a few dashes of hot sauce.

　　

Step 4

Pile the fish in lettuce leaves and top each “taco” with the jalapeño cilantro sauce and chopped red onions.

　　Rachael Ray's 30-Minute Get Real Meals