No surprises here but New Yorker’s talk about food a lot…..like a lot a lot.  Where to get the best sandwich, why we are refusing to eat carbs, where there is a new gelato spot that imports their milk from real Italian Tuscan cows.  The Tuscan cow thing peaked your interest, right?
I was eating a banh mi sandwich and wanted to do a version that used all the flavors of the fresh veggies and cilantro.   I decided to use Mahi-Mahi and in place of the baguette picked out some butter lettuce leaves.  The result is a dish that would be perfect for a NYC rooftop bbq (if that is permitted) or get your cast iron skillet.

Mahi Mahi Lettuce Wrap

Serving size: 4
Prep time: 15 minutes
Cook time: 3-6 minutes

Ingredients:
4 pieces Mahi-Mahi – About 1/4 to 1/3 lb each
Butter Lettuce
2 radishes
1 carrot
2 Persian cucumbers
1 small red onion
Fresh Cilantro
1 tbsp Mayonnaise
2 tbsp Non-fat sour cream
1-2 tsp – Chili Powder (I used New Mexico Chili Powder)
2 tsp – fresh lime juice
Olive oil
Salt and pepper

Directions:
Vegetables
Thinly slice cucumber lengthwise.  Julienne the radishes, carrots and onion.  Set aside.

Chili Mayo
Combine mayo, sour cream, lime juice and chili powder.  Mix to incorporate all ingredients.  Taste and add more chili powder if needed.  Set aside in refrigerator.

Pan Fried Mahi-Mahi
Salt and pepper both sides of the fish.  In a pan over medium heat (or a grill if cooking outside) add a little olive oil and allow to heat for about 1 minute.  Add the mahi-mahi fillets and cook for 1-2 minutes per side and then carefully flip.  Cook for an additional 1-2 minutes.  Cooking time depends on the thickness of the fish.  Fish should be flaky and white to be done.

Remove from pan or grill.

To Plate:
Lay one large butter lettuce leaf on a place.  Lay down one strip of cucumber.  Add one piece of fish.  On the lettuce but to the side of the fish, add the radish, onion and carrot.  Top the fish with a dollop of chili mayo and a sprig of fresh cilantro.

Serve with a lime wedge and enjoy.