I’m giving credit to Ilva at Lucillian Delights and David at Cooking Chat for the inspiration for today’s post. The Heart of the Matter theme of seafood and the encouragement to make new creations from leftovers rather than reheat repeats conspired to bring you today’s lunch: fish burritos (not fish tacos with cabbage/cole slaw inside).
I don’t often buy seafood in the Midwest as I’ve had several bad experiences, but Ilva had me thinking about seafood I’ve had in FL and St. John so, when I saw red snapper on sale and it looked decent, I picked up a couple of fillets. Of course, it was too much for last night’s dinner and I’m usually not nearly so fond of fish leftovers as I am the first serving. I didn’t put anything on the fish but lemon juice last night for grilling so it left the options wide open for leftovers.
I reheated it in a pan with some lemon juice and Old Bay seasoning. Then I made burritos using mostly leftovers from last night — salad of greens, tomato, cucumber and carrots went in the bottom of the tortilla, next the fish, then some leftover tartar sauce, finally some leftover mango pineapple salsa. Oh man. It was good. I have enough fish left to make a couple more and I think that’s what I’ll do — no need to come up with another leftover recipe.