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Mahi-Mahi Wrap with Balsamic Vinegar and Wilted Spinach

Ingredients: For Fish: 1 pkg Coleson's Catch Mahimahi Fillets (12 oz)  1 Tbsp Minced Garlic 2 Tbsp Minced Red Onion 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 Diced Red Onion 1/4 c Olive Oil For Salad: 3 qts Washed and Dried Spinach* (seems like a lot, but it shrinks) 1/2 c Diced Red Onion 2/3 c Diced Tomato 1/2 c Grated Carrot
Cooking 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. 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.