Don’t have any new and fresh Meatless Mondays ideas?
Looking for a way to incorporate an easy and zippy recipe to your weekday menu?
Do I have the recipe for you!
Time: 30 minutes
Yield: 10 wraps
2 large filets of organic or wild caught halibut (make sure all bones and skin are removed)
1 box mini bella mushrooms, de-stemmed and diced
1 yellow onion, diced
2 tbsp fresh dill, chopped
1/2 lime, juiced
1 avocado, sliced
salt and pepper to taste
10 large rice paper sheets
FOR THE LABNEH DIPPING SAUCE:
1/2 c. labneh (it’s a Lebanese strained yogurt)
3 tbsp. chopped fresh dill
3 tbsp. finely grated English cucumber
1/2 lime, juiced and zested
Salt and pepper to taste
Begin by heating up on medium-high a cast iron or another heavy duty skillet with 2 tbsp. olive oil.
Brown the halibut. Don’t worry if it breaks. You will be chopping it up after anyway.
Chop halibut and reserve in a large bowl.
Saute the onion and the mushrooms with 2 tbsp. olive oil or more until soft, about 5 minutes.
Add to the bowl with the chopped halibut but not the juices. (It will make the rice paper too soggy).
Add the chopped dill and lime juice. Season with salt and pepper and stir well.
Set up a station for the rice paper wraps. In a large bowl, fill it up half way with warm water and set a clean dish towel down flat on the counter. Dip one rice paper wrap into the water and wait for it to get softer, about 30 seconds. Once softer and not too stiff, carefully remove and place down flat on the towel. (It’s hard to see it in the picture but it’s completely submerged).
Spoon into the centre of the rice paper wrap about 2 tbsp. of the halibut hash topped with a slice of avocado (oops! forgot to take a picture of the avocado slice)
Fold the top and bottom over of the rice paper wrap followed by the left side then roll it all the way over to the right to close it completely.
Reserve it on a large plate while you make the others. Make sure not to pile them up otherwise they will stick together and make break apart.
TO MAKE THE LABNEH DIPPING SAUCE:
Mix all the ingredients together in a small bowl. Adjust with salt, pepper and fresh dill to taste.
Halibut Hash Wraps store nicely in the fridge in a container for lunch the next day