Chef Andrew Gruel
Huntington Beach, Calif.
At fast casual Slapfish, chef Andrew Gruel creates menu items that highlight the fresh flavors of fish and shellfish. The tilapia he uses is farmed sustainably and adapts well to applications such as tacos, burritos and grilled fish sandwiches.
6- to 8-oz. tilapia fillet
1 tbsp. extra virgin olive oil
Salt and pepper, to taste
1 tbsp. chopped fresh thyme
1 lemon, juiced and zested
1 ripe avocado, diced
1 cup cooked quinoa
1 cup raw spinach
2 tbsp. grated carrot
2 tbsp. crushed toasted almonds
1 tbsp. plain yogurt
1 tsp. flaxseed
1 tsp. cider vinegar
1 tsp. chopped cilantro
1 tsp. hot pepper sauce
6 tomato slices
2 flour tortillas (13-in. size)
Radishes, cilantro and thinly sliced red onion for garnish
1. Preheat oven to 350 F. Rub tilapia fillet with olive oil, salt and pepper; top with thyme. Bake in oven 18 minutes until flaky.
2. Meanwhile, in medium bowl, combine lemon juice and zest, avocado, quinoa, spinach, carrot and almonds for filling.
3. Whisk together yogurt, flaxseed, vinegar, cilantro and pepper sauce for dressing. Add to ingredients in bowl; toss lightly to mix.
4. Lay flour tortillas on work surface; arrange tomatoes in a single layer on top. Add filling ingredients; top with hot tilapia and drizzle with more dressing, if needed.
5. Roll up burritos and grill on the outside until warm and toasted. To serve, garnish as desired.