Steps: |
| -Preheat the oven to 375 degrees. |
| -Slice the fish into pieces, and marinate in the lime juice and 2 tablespoons of olive oil for no more than 30 minutes before grilling. |
| -Heat the grill to medium-high heat, and brush the grates with oil just before placing the fish on top. |
| -Once all of your other ingredients are prepared, grill the fish for 2-4 minutes on each side. |
| -Toss the tomatoes with 1 tablespoon oil, and season them. Place them in a pan and roast until golden (approximately 7 minutes). |
| -Place the shallots, lemon juice, vinegar and capers in a large bowl. |
| -Whisk the 1/2 cup of oil in to emulsify, and season to taste. |
| -Boil the water and then pour it over the bulgur. Cover with plastic wrap and let it steam for 5 minutes; fluff with a fork. |
| -Add the tomatoes, olives and cilantro to the bulgur and add to the bowl with the vinaigrette; toss together. |
| -Wrap the tortillas in foil and place on the grill to warm them (or place straight on the grill). |
| -Toss the greens with the bulgur mixture and divide between the tortillas. Divide the fish between them and roll up for serving. |
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