Grilled Mahi Mahi Lettuce Wrap

Pat the mahi mahi fillets dry with paper towels. In a small bowl, whisk together lime juice, olive oil, and minced garlic.

Place fillets in a shallow dish and coat both sides with the lime marinade. Let sit for 5 minutes while preparing the grill.

Prepare toppings: slice cucumber and red onion, tear mint leaves, and set out lettuce leaves on a serving platter.

Heat grill to medium-high heat (or use a grill pan over medium-high on the stovetop). Lightly oil the grill grates.

Place fillets on the grill. Cook for 4–5 minutes without moving, until the flesh is opaque and flakes easily with a fork. Flip and cook 3–4 minutes on the second side.

Transfer fillets to a cutting board and break or slice the fish into bite-sized pieces. Season with salt and pepper.

Have each diner place a lettuce leaf on their plate. Add a portion of warm fish, cucumber, red onion, mint, and a sprinkle of sesame seeds.

Drizzle sauce over each wrap or serve on the side for dipping. Fold the lettuce leaf around the filling and eat as a hand-held wrap.