By Chef Jeff Davidson
I first had a dish similar to this many years ago at a restaurant in Malibu – it was so tasty and a bit exotic at the time for me it has stuck with me for 45 plus years. There are a bunch of advantages to this dish too – you can make it ahead of time, use any filling and most any fish (6-8oz), easy to cook perfectly, and you can make it as big as the tortilla you have.
Here’s what I used to make 2 burritos of which we could only eat about half each
Sauce:
½ cup mayo
1 can chipotle in adobo (use to your taste)
1 lime
1 lemon
Salt and pepper
Burrito Filling:
2 ea 6 oz halibut filets
2 ea artichoke bottoms sliced
6 mushrooms sliced
½ bell pepper sliced
4 cloves garlic
1 ea anahiem pepper sliced
½ onion sliced
Handful of baby spinach
2 big 18” flour tortillas
METHOD: The beauty of this dish is that when the color of the tortilla is lightly browned you sauce the top and continue to bake for 3-4 minutes more
Preheat oven to 375
You will build this burrito opposite as to how one would usually do so, this is so as the fish cooks the sauce and fish juices combine and cook the veggies perfectly.
Slice all of your filling items into small strips and pieces and set aside
Sauce – chop up a couple (like it spicy? Add more chilis) chipotles and mix sauce with mayo lemon and lime S&P
Let’s build this:
Lay down your tortilla (you may need to nuke the tortilla for 10-12 seconds to make it easier to fold and not tear)
Spread a nice dollop of sauce in the middle of tortilla
Season the fish filet with salt and pepper and place face down (skin side up – should have no skin on it) on top of sauce on the top 1/3 of tortilla closest to you
Carefully pile the slices veg on top finish with the spinach, if you dress it lightly with the sauce or EVO it will hold together nicely and the leaves won’t go all over the place
Start rolling/folding your burrito with the intent to have the ‘seam’ on the bottom and the fish in the up position now on top of the filling
Warm a good size sauté pan, add a little evo and place the burritos in the pan seam side down. While the burrito is warming in the pan and crisping up on the bottom (3 minutes on the stove) brush top with a little EVO and then place in the oven.
When the tortilla is lightly colored, about 10-12 minutes, spoon a little chipotle sauce over the top and return to the oven for a few more minutes.
Its done – CAREFUL FILLING IS HOT!!!!!
