Raise your hand if you think Mahi-Mahi is a dauphin!
I know, I know, we’ve all thought that (well, some of us). It’s not really dolphin. It’s a tropical fish called the pompano dolphinfish.
Oh, and it’s delicious. It’s a very nice fish that has the decency to not smell like fish ass AND stands its own like a good solid steak.
I love this fish. It has class.
I typically make salmon or tilapia, but I really wanted something different a few nights ago, so I picked up some mahi mahi and made fish tacos. I had some left over and I gotta find something to do with that, of course.
If you know me, you know you’ll see a plethora of rubbermaid containers full of stuff in my fridge at all times. This morning Mark was getting a drink out of the fridge and mentioned that my experiments and leftovers need their own fridge so they don’t have to climb over it.
I can’t tell you the times that I have been so glad that I’ve saved a couple of uneaten grilled chicken breasts that turned into chicken salad, or leftover ginger broccoli that turned into a nice cold pasta salad the next day.
I took the leftover fish and made these little appetizers using some of the fish taco toppings from the night before; mango, cilantro, red cabbage slaw and a pineapple ranch dressing that I added some heat to with a little Sriracha.
Here’s your printable-
Ingredients
- 1 pkg. wonton skins
- 1/2 lb. Mahi Mahi fillets, grilled or broiled until it flakes easily with a fork
- This Slaw
- 1 mango, diced
- 1 handful fresh cilantro, chopped
- 2 cups Ranch dressing
- 1/4 cup pineapple juice
- 2 tsp Sriracha
Instructions
- Preheat oven to 375.
- Spray mini muffin pan with nonstick spray and line with the wonton skins.
- Bake for 5-7 minutes, until brown around the edges.
- Whisk together the Ranch dressing, pineapple juice and Sriracha; set aside.
- Fill each wonton cup halfway with fish, top with slaw, mango, cilantro and ranch dressing.
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