Mahi Mahi Lettuce Wraps

This recipe was inspired by a recipe from Epcot Catering/FoodNetwork

Mahi Mahi Lettuce Wraps

1 TBSP paprika

1 TBSP ground cumin

1 TBSP granulated garlic

1 TBSP onion powder

1 TBSP Sea Salt

1/4 TBSP red pepper flakes

1/4  TBSP Cayenne Pepper

1/2 TBSP dill seed

1/2 TBSP ground black Pepper

1/2 cup coconut Aminos

2 pounds wild caught Mahi Mahi

1/4 cup olive oil

Shredded Cabbage
Shredded Carrots
Romaine or butter/bib lettuce leaves for wrapping
Faux Thai Peanut Sauce recipe: http://budgetpaleo.blogspot.com/2011/03/thai-faux-peanut-sauce.html

In a small bowl combine all of your spices and mix well.  Then set aside.  Place your fish in a glass baking dish and brush with soy sauce.  Cover with plastic wrap and refrigerate for 1 hour, then remove from refrigerator and brush with oil.  Then Sprinkle the fish with the dry rub, you may have some leftover, just season to your liking.  While this sits for 15 minutes, light your gas grill or preheat your oven.  I prefer to use the grill.  Make a foil kind of plate on your grill to cook the fish on, we usually layer several layers of foil and roll up the edges to make a well in the middle.  Then cook until the fish is flaking easily, and remove from heat.  Serve in romaine or butter lettuce leaves with shredded cabbage, carrots, and whatever else you might like.  Everyone here voted hands down it was delicious topped with my Faux Thai "peanut" sauce.  But if you prefer you may top it with Pico de Gallo, as it is in this picture. 

Spices ready to be mixed

Spice rub

Shredded cabbage

Fish marinating in Coconut Aminos

Fish in final step after spice rub.

Mahi Mahi after being cooked on the grill.

Mahi Mahi Lettuce Wrap ready to eat.

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