Grilled Swordfish Salad Wrap

• 2 12 tablespoons fruity olive oil, divided
• 1 lemon, juice of
• 1 lemon, zest of (finely grated)
• salt & fresh ground pepper
• 34 lb swordfish steak
• 1 13 cups cooked white rice
• 2 plum tomatoes, seeded and coarsely chopped
• 14 cup chopped fresh dill
• 14 cup chopped red onion
• 1 tablespoon drained capers
• 1 teaspoon minced garlic
• 4 burrito-size flour tortillas
• 8 -12 small spinach leaves

1. Mix together 1 tablspoon olive oil, half the lemon juice, salt and pepper in a shallow bowl.
2. Add the swordfish; marinate 20 minutes; turn 2-3 times to coat well.
3. In a bowl, mix together the rice, tomatoes, dill, onion, capers, garlic, lemon zest, remaining lemon juice, and 1 1/2 tablespoons olive oil.
4. Season with salt and pepper to taste.
5. Over a well-greased grill rack, over medium-high heat, grill the swordfish for 3-5 minutes per side or until just cooked through; baste frequently with left-over marinade.
6. Let swordfish cool; flake and toss into rice mixture.
7. Place tortilla on flat surface.
8. Cover with a layer of spinach leaves.
9. Place 1/4 of the salad mixture onto the tortilla leaving a 1/2 inch border.
10. Roll up burrito-style.
11. Repeat with remaining tortillas.
12. Serve whole or cut in half on the bias.

olive oil, lemon, lemon, salt, swordfish steak, white rice, tomatoes, dill, red onion, capers, garlic, flour tortillas, spinach

Taken from www.food.com/recipe/grilled-swordfish-salad-wrap-70499 (may not work)