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Published by: dtricket on Jun 26, 2008
Copyright:Attribution Non-commercial


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Makes 16 appetizer servings

2 teaspoons sesame oil
1 teaspoon cooking oil
1 pound mahi mahi fillet
1/2 cup pineapple juice
3 tablespoons reduced-sodium soy sauce
2 tablespoons rice vinegar
1/8 teaspoon cayenne pepper
Dash salt
1/2 cup shredded coconut
1 to 2 heads baby Bibb lettuce

In a small bowl combine sesame and cooking oil. Brush on both sides of fish. Place fish
fillets in a well-greased grill basket. Place grill basket directly over medium coals. Grill,
uncovered, 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily when tested
with a fork, turning once half way through grilling. Set fish aside to cool.

Meanwhile, in a small bowl combine pineapple juice, soy sauce, vinegar, cayenne
pepper, and salt. Divide mixture in half.

Gently flake fish and place in a large bowl. Add half of the dressing. Stir in coconut.
Spoon about a rounded tablespoon into the center of a cleaned lettuce leaf. Roll up and
secure with wooden toothpick. Repeat with remaining fish mixture and lettuce leaves.
Serve with remaining dressing.

Copyright 2005 – Coco’s Corner Market


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