“Better than beer batter fish tacos!”
How to Make it
In a large reusable ziplock bag mix together lime, garlic, and cajun spice. Place fish in bag to marinade (1-2hrs, or leave over the day), and return to fridge.
Cut de-cored pineapple int 1 cm thick rings.
Over a greased medium heat grill place fresh pineapple rings.
Place fish on grill and top with fresh lime zest as it cooks.
Meanwhile, mix Greek yogurt, hot sauce, and lime juice in a medium bowl. Add slaw, and toss until well dressed.
Flip fish and pineapple (~4 minutes depending on fish thickness).
Break up butter lettuce leaves, rinse and dry. Place slaw in lettuce cups.
Remove fish from grill (~4 minutes). It should be cooked just enough to gently flake apart into large meaty chunks.
Remove pineapple from grill and cut into small wedges.
Place fish and pineapple on top of slaw. Top with guacamole, a fresh lime wedge, (and more hot sauce, if desired).
What you’ll need
Fish
4 Fillets Mahi Mahi
3 TBSP lemon or lime juice
2 cloves minced garlic
1/2 Tbsp Cajun spice blend
Spicy Creamy Slaw
Slaw of choice (I used broccoli, beet, carrot, and kale)
Juice from 1/2 a lime
3 Tbsp Greek yogurt
Hot sauce of choice
To Assemble
1 head Butter/Boston lettuce
4 pineapple rings
Guacamole
Fresh limes
Hot Sauce of choice (I use Frank's)
