Cooking Without a Net... Lunch

Ingredients:

6oz. Mahi Mahi,
         sliced into 1/4" strips and rubbed with fresh minced garlic
1 Small Zucchini, julienned
4 Crimini Mushrooms, thinly sliced
1/8 Whole Yellow Onion, julienned
1/4 Medium Bell Pepper, finely diced
3 Cloves Garlic, crushed and minced,
         1 for Mahi Mahi, 2 for Step 2
1/4 tsp Coriandor
1/4 tsp Cumin
1/8 tsp White Pepper
Pinch of Kosher Salt
2 tbs Butter
1/4 lb. Shredded Reduced Fat Cheddar
         Fat-Free in you can find it*
1/4 lb. Shredded Reduced Fat Monterey Jack*
1/2 cup Fat Free Sour Cream
4 - 6" Flour Tortillas
Picante Sauce to taste
Small baking dish

1. Set Oven to 375
2. Rub sliced fish with garlic and saute with non-stick spray at
      medium heat. Set Aside.
3. Add butter to skillet and saute remaining garlic with onion,
      bell pepper & mushrooms with spices. Remove and let drain.
4. Now saute Zucchini (skillet should still be moist enough for this)

Now the build: Spray Baking Dish with non-stick spray
1. Generously spread 4 tortillas with Sour Cream
2. Sprinkle Monterey Jack Cheese over Sour Cream
3. Layer sauteed Veggies and Zucchini
4. Lay Mahi Strips on top and roll (we're making enchiladas)
5. Lay each roll into baking dish, folded edge down.
6. Spread remaining cheese on top and bake 15-20 minutes.
7. Add Picante Sauce as topping and Enjoy!

Makes 2 servings.

Don't ask me about nutritional facts as I pulled this recipe out of thin air. But the worst things in this dish are the butter and flour tortillas -- and the cheese if the Fat-Free variety is unavailable. The best thing is, it don't taste like fish at all.