cooking with dreads: A momentary break from winter

Thanksgiving, holiday parties, Christmas shin-digs, chilly snow days. If you are like us, then you have recently been in a blizzard of delicious, comforting soul food for the last 8 weeks or so. Don't get me wrong, I LOVE soul food (what isn't good battered and fried???). But, we decided a little taste of "something light" would be a good break from all the winter food madness.

Tonight's menu:

Blackened Mahi Mahi/Apple-Cabbage-Slaw Buritto with Herb Roasted Potatoes

Getting started:

Slaw:

1/2 head of cabbage
1/2 red onion
1 green apple
1 stock of celery (1 piece)
2 tbl spoon apple cider vinegar
2 tbl spoon mayonaise
1 tbl spoon mustard (whole grain for that extra kick)
1 tsp sugar
Salt and black pepper to taste

Julienne (thinly slice, like a match stick) all vegetables and place in bowl. Mix remaining ingredients and pour over cabbage mixture. Mix well and place in fridge.

Fish:

1 1/2 lbs of Mahi Mahi ( I always request the piece closer to the head)
salt, black pepper, cayenne, Italian herb blend

Cook that fish:
Remove skin from fish (you can request the skin of the fish removed at the store). Cube fish (a little larger then a nickel) and toss in a bowl with season mixture. In a hot pan with a table spoon of vegetable oil, cook fish on high heat for 3 minutes on each side. With a slotted spoon (helps leave excess oil in pan), remove fish from pan and place onto a paper towel to absorb any excess oil.

Ok, time to roll the burrito:

Place tortilla in microwave, covered with a wet paper towel, and heat for 45 seconds.
Place a piece of romaine lettuce on tortilla (this keeps moisture of the slaw from dampening tortilla).
Add slaw, then fish. Then add shredded cheese and avocado.
Fold sides over and roll (hint: tucking in as you roll helps keep everything inside burrito).