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6 salmon fillets
Juice of 1 lime
4 sheets of aluminum foil
1 envelope fajita mix (.75 to 1.2 oz.)
2 tbs. flour
2 large bell peppers, cut in strips
1 medium onion, thickly sliced
1 can (15. oz) black beans, rinsed and drained
1/2 cup green cilantro or chipotle salsa
Warm tortillas, additional salsa and shredded Monterey Jack cheese
Preheat oven to 450 degrees or outdoor grill to medium-high. Cut salmon fillets crosswise into 1/2 inch strips. Squeeze lime juice over salmon. Combine salmon strips, fajita seasoning and flour; set aside. Combine peppers, onion, beans and salsa.
Center one-fourth of pepper mixture on each sheet of aluminum foil. Top with salmon strips. Bring up foil on sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
Bake 25 to 30 minutes on a cookie sheet in oven or grill 9 to 11 minutes in covered grill. Serve with tortillas, additional salsa and cheese.
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