Mahi-Mahi Wrap with Balsamic Vinegar and Wilted Spinach
Servings 2 People
Ingredients
- For Fish:
- 12 oz pkg Coleson’s Catch Mahimahi Fillets,
- 1 Tbsp garlic Minced
- 2 Tbsp Red Onion Minced
- 2 Tbsp balsamic vinegar
- 1 tsp olive oil
- Salt and Pepper to taste
- 4 pcs Wrap-style Flour Tortillas any flavor
- For Dressing:
- 1/4 c balsamic vinegar
- 1/4 c water
- Salt and Pepper to taste
- 2 Tbsp brown sugar
- 1/4 c Red Onion Diced
- 1/4 c olive oil
- For Salad:
- 3 qts Washed and Dried Spinach* (seems like a lot but it shrinks)
- 1/2 c Red Onion Diced
- 2/3 c Tomato Diced
- 1/2 c grated carrot
Instructions
- Prepare Fish:
- Make a marinade with all "Fish" ingredients above except fish and flour tortilla.
- If you are comfortable removing the skin from the fish at this point, you can.
- The other option is to grill the fish with the skin on and remove after cooking.
- Toss the Mahi-Mahi in the marinade and refrigerate for at least an hour.
- Grill the fish -- it will take 6-8 minutes to cook.
- Prepare Dressing:
- Warm the water and dissolve the salt and sugar and mix in the rest of the "Dressing" ingredients.
- When you are ready to assemble the wrap, heat the dressing either in the microwave (glass container), on the grill (metal container), or on the stove (saucepan).
- Prepare Salad:
- Place items in a bowl large enough to toss easily.
- Assemble Dish:
- Have all your items assembled around you, including plates to put finished items on.
- Pour half the hot dressing over the greens and toss.
- Adjust the dressing amount to your taste.
- Spread out the tortillas and divide the greens amongst them; if it seems light on the greens to you, add more.
- Cut the skinless Mahi-Mahi into thin strips and divide amongst the tortillas.
- Make wraps by tucking in the sides and rolling forward tightly.
Notes
Serving Suggestions:
For a heartier meal use 2 pkgs Mahi-Mahi and double the seasonings.
Additional Comments:
Use any combination of greens you enjoy. For those new to using greens, spinach is a pretty "safe" one. Some of the greens can be bitter; many people enjoy the bitterness, but not all.
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