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!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s