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(Great for the Lenten season)
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
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.