2 5 oz. Fillets of Mahi Mahi (or choose a leftover protein of choice)
2 Teaspoons olive oil
1 Teaspoon grated or chopped garlic
1/2 Teaspoon cajon seasoning
Salt & pepper
2 Cups Trader Joes Mexican-Style Riced Cauliflower or Plain
2-4 Lime slices
2 Tablespoons chopped cilantro
2 Tablespoons Fresh Salsa ( I like La Chilean)
6 Butter lettuce leaves (optional)
Other Optional Garnishes:
1/4 Cup shredded cheese or crumbled cheese
2 Tablespoons sour cream
1/4 Cup of corn
1/2 Cup shredded cabbage
Preheat BBQ or grill to med-high heat.
Rub fish with olive oil and crushed garlic on both sides, then season both sides with salt, pepper and blackened seasoning and let marinate a couple minutes while grill is heating up. Lay fish grilling basket on BBQ and open top. Place fillets down on the bottom of basket, close and lock the basket lid. Close BBQ top and grill for 4 minutes. Flip fish basket over and grill for another 4 minutes. Remove from heat.
While the fish is cooking: Warm up cauliflower rice on stovetop or microwave, chop cilantro and dice avocado, slice lime and prep any other condiments you are using.
If serving in a bowl, scoop 1 cup of cauliflower rice in bowl and then layer on the grilled fish. ( l like to slice it rather than put on whole). Top with avocado, cilantro, salsa and a squeeze of lime or any other garnish you choose. Enjoy from the bowl or scoop out portions of all of it into lettuce wraps and eat like a taco.
Makes 2 Servings