Ginger/Citrus Dorado/Mahi Mahi Romaine Wraps

Ok the holidays are over and back to normal here.

I love chicken wrapped in romaine, so I thought I would try some fish wraps.
I started with 1 lb package of Dorado, cleaned of bloodline and skin, connective tissues.  Feed that to the kitties.

Cut in to 2 inch slices about 1/8 th inch thick.
Place into a quart or gallon ziplock bag.
For the marinade
3 Tbs grated Ginger
3 Garlic minced, (I grated with the ginger)
3 tbs Avacado oil or your preference
3 tbs soy sauce
hot pepper to taste. I used 1/2 tsp of our hot Guam Boonie Peppers.
Mix together well and pour over fish. Make sure all of the fish pieces are coated. Marinate in refrigerator for 2 – 4 hours.

Citrus sauce
2 tbs orange juice
2 tbs lemon juice
2 tbs lime juice
1/4 cup soy sauce
1 tbs hoisin sauce
1/4 tsp corn starch for thickening.
Mix a small portion of the citrus mix with corn startch. Heat the rest, and reduce, add the mix with cornstarch, and let it thicken a bit. Not to a gravy, just to thicken the sauce.

Slice some green onions for topping.
Wash and dry Romaine, remove stems.

Saute fish until almost cooked through, only a couple minutes, as it is very thin. The fish will continue to cook after removing from the heat.

Set Romaine leafs on plate, serve about 3 tbs of the Dorado on top, add Citrus sauce and garnish with green onions. Yummy!
I’m sure this would be good also with Halibut, wahoo, or any firm white meat fish!
And if you need to make this gluten free, you just need to make sure you have the proper soy sauce!


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