Blackened Mahi Lettuce Wraps

w/ Fresh Mango Salsa and Cilantro Lime Aioli

Ingredients:

• olive oil, as needed
• green leaf lettuce, (butter or romaine recommended)
• ¼ C mango, diced
• ¼ C pineapple, diced
• ¼ C red onion, diced
• ½ E plum tomato, diced
• ½ E jalapeño, diced seeds removed
• 1 Tbsp cilantro leaves, chopped
• 1 E lime, zest & juice
• TT salt & pepper
• 2 Tbsp blackening spice (Paul Prudhomme's)
• 8 oz Mahi Mahi fillet

CILANTRO LIME AIOLI:

• 1 Tbsp fresh chopped cilantro
• ¼ C mayonnaise
• 1 E zest of 1 lime and Juice
• TT salt and pepper

Preparation:

1. For Cilantro Lime Aioli:
   Combine in food processor or blender until smooth.

1. Preheat grill or grill pan to medium-high heat.
2. Combine the mango, tomatoes, pineapple, jalapeño, cilantro, diced red onion and lime juice in a medium mixing bowl and season with salt and pepper.
3. Season the fish with salt and pepper on both sides and coat one side of the fillet with the blackening spice.
4. Grill for 3 to 4 minutes per side, until done.
5. Set aside to cool.
6. When slightly cool, chop into large chunks.
7. Add to the reserved salsa and fold carefully as to not break up the fish.
8. Add dollop of Aioli to the fish/salsa mixture in the center of the lettuce leaves and roll.

• Type: Lunch, Dinner, Entree
• Categories: Recipes, VOL 5 - ISSUE 3 • SUMMER 2017
• Tags: Dinner, Entrée, Lunch, Seafood
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