Grilled Mahi Mahi Sandwich with Mango-Coconut Slaw
Prep: 15 minutes
Grill: 8 minutes • Serves: 4
2/3 cup thinly sliced red cabbage
1/2cup finely chopped mango
2 tablespoons fresh lime juice
1 tablespoon chopped fresh cilantro plus additional sprigs for serving
1 tablespoon seasoned rice vinegar
4 Market 32 mahi mahi fillets (about 5 ounces each)
1 tablespoon sesame oil
3 tablespoons PICS sesame ginger marinade
4 Store Made Onion Pockets, split
1.Prepare outdoor grill for direct grilling over medium-high heat. In medium bowl, toss coconut, cabbage, mango, lime juice, cilantro and vinegar. Makes about 1-1/3 cups.
2.Brush mahi mahi with oil and place on hot grill rack; cover and cook 8 minutes or until internal temperature reaches 145°, turning once. During last minute of cooking, brush mahi mahi with 1 tablespoon marinade and place pockets, cut side down, on hot grill rack; cover and cook 1 minute or until lightly toasted.
3.Serve mahi mahi in pockets topped with remaining 2 tablespoons marinade, cilantro sprigs and slaw.
Approximate nutritional values per serving (1 sandwich):
421 Calories, 11g Fat (5g Saturated), 113mg Cholesterol,
932mg Sodium, 38g Carbohydrates, 3g Fiber, 35g Protein