Greek Fish Skewers - cooking recipe

Ingredients

2 tbsp olive oil
1 tbsp red wine vinegar
2 None (10 1/2 oz) tomatoes, cut into thin wedges
2 1/2 cups baby arugula
4 None (4-oz) long thin white fish fillets, halved
1 tbsp fresh oregano, finely chopped
4 None (8-inch) flour tortillas
2/3 cup yogurt
1 clove garlic, minced

Preparation

Combine half the oil with vinegar, tomato and arugula in medium bowl.
Combine fish, oregano, and remaining oil in medium bowl. Thread fish lengthwise onto eight bamboo skewers. Cook skewers on heated oiled grill pan (or broiler or outdoor grill) until cooked.
Wrap tortillas in foil, warm on heated grill pan about 2 mins, turning once, or until heated through.
Serve warm tortillas topped with fish and salad, drizzle with combined yogurt and garlic.