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Packaged Mahi-Mahi Fillets - Flash Frozen
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Coconut Mahi-Mahi Wrap

Prep Time 1 hour
Cook Time 6 minutes
Total Time 1 hour 6 minutes
Servings 2 People

Ingredients

  • For Fish:
  • 1 pkg Coleson's Catch Mahi-Mahi
  • 1/4 c Coconut Milk
  • 2 Tbsp Red Onion or Shallot Minced
  • 1 Tbsp Lime Juice
  • Salt and Pepper to taste
  • 4 pcs Wrap-style Flour Tortillas no strong flavors
  • For Slaw Filling:
  • 2 qts shredded cabbage (I like Napa but any is okay) 
  • 1 c Finely Shredded Purple Cabbage
  • 1 c shredded spinach
  • 1/2 c Red Onion Diced
  • 1/2 c Carrot Grated
  • 1 c Toasted Coconut
  • 1/2 c toasted almonds
  • 1 c White Raisins
  • For Coconut Lime Dressing:
  • 1/4 c Lime Juice
  • 1/2 c Coconut Milk
  • 1/4 c Coconut Butter
  • 2 Tbsp Shallots Minced
  • Salt and Pepper to taste

Instructions

  • Prepare Fish:
  • Mix all ingredients except fish and tortillas.
  • If you are comfortable removing the skin from raw fish do so, if not, marinate the fish with the skin on and remove the skin after it is cooked.
  • Marinate the fish for at least an hour.
  • Cook the Mahi-Mahi on the grill--it will take 6-8 minutes to cook.
  • Prepare Slaw Filling:
  • Place in a bowl large enough and easily toss ingredients.
  • Prepare Dressing:
  • Mix all ingredients and put in a jar. Shake before using.
  • Assemble Dish:
  • Have all items ready. Toss the slaw with half the dressing to start, add more if needed.
  • Let set while the fish cooks; it will shrink as it waits.
  • Spread out the 4 tortillas and divide the slaw between them.
  • Cut the skinless Mahi-Mahi into thin strips and place on top of the slaw and roll the wrap by tucking in the ends, rolling forward tightly.

Notes

For a heartier meal use 2 pkgs Mahi-Mahi and double the seasonings.