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(Great for the Lenten season)
INGREDIENTS
8 oz. filet Mahi-Mahi
6 large (21-25 count) Shrimp, peeled and deveined
2Tbs olive oil
1c. cooked rice
1/2 fresh avocado, sliced
1/2 c. chipotle sauce*
Lemon pepper, salt and chili powder to taste
1/4 fresh lemon
PROCEDURE
- Season the fish and shrimp with lemon pepper, salt and chili powder. In a medium iron skillet, grill the fish and shrimp in the olive oil until just done.
- Dip the grilled fishes in chipotle sauce to coat.
- Serve over the warm rice and garnish with avocado slices. Right before serving, squeeze emon over the dish for added zing!
- *La Carreta uses their own secret chipotle sauce, but there are many such sauces in your favorite grocery store.
