Blackened Fish Caesar Wrap Recipe

Prepare spice mix

In a small bowl combine paprika, ground black pepper, salt, garlic powder, onion powder, dried oregano and cayenne pepper. Mix thoroughly so the blend is even.

Prepare fish

Pat the mahi-mahi fillets dry with paper towels. Brush both sides lightly with lemon juice. Sprinkle the blackening spice mix evenly over both sides, pressing gently so the spices adhere.

Cook fish

Heat a large heavy skillet or cast-iron pan over medium-high heat until hot. Add butter or oil and swirl to coat. Place fillets in the pan and cook 3-4 minutes without moving until a dark brown crust forms. Flip and cook another 2-4 minutes until the fish is opaque and flakes easily (internal temperature ~140-145°F / 60-63°C). Remove from pan and let rest 2 minutes, then flake into 1-inch pieces with a fork.

Toss the salad

In a large bowl combine the chopped romaine, Caesar dressing and 1/3 cup of the grated Parmesan. Toss gently until leaves are evenly coated. If using croutons, fold them in now. Season lightly with freshly ground black pepper to taste.

Warm tortillas

Warm the flour tortillas briefly in a dry skillet for 20-30 seconds per side or wrap in foil and heat in a 300°F (150°C) oven for 5-7 minutes. Warming makes them more pliable for wrapping.

Assemble wraps

Lay a warm tortilla flat. Place roughly 1 cup of dressed romaine down the center. Add a portion (about 4 oz cooked fish worth of pieces) of blackened mahi on top of the lettuce. Sprinkle with an extra tablespoon of grated Parmesan. If desired, squeeze a little lemon juice over the fish. Fold the sides of the tortilla in, then roll tightly from the bottom to enclose the filling. Repeat for remaining tortillas.

Finish and serve

If you prefer a pressed wrap, grill the assembled wrap seam-side down in a skillet or sandwich press for 1-2 minutes per side until lightly browned and sealed. Cut each wrap in half on the diagonal. Serve immediately with lemon wedges on the side.