Yield: 4

16 oz of mahi-mahi or a firm fish, cut into 1 inch cubes
8 tbsps lime juice
4 tbsps olive oil
2 tsps fresh chopped parsley and mint
Salt and black pepper, to taste
4 gluten-free pitas, naan or lavash breads
2 cups of shredded lettuce, any variety
1 medium tomato, diced
1 medium carrot, shredded
8 tbsps (or more!) of our Emperor of All Creamy Caesar Dressings

1. In a small sized bowl, whisk together the lime juice, oil and parsley, salt and pepper.
2. Thread the fish onto a bamboo or metal skewer and place in a large dish. Pour the mixture over the fish and coat well. Cover the fish and put the fish into the fridge to marinate for 30 minutes. After 30 minutes, remove the fish from the fridge and allow it to marinate for an additional 15 minutes.
2. As the fish marinates, prepare the vegetables. Once the fish is marinating outside of the fridge for the remaining 15 minutes, preheat the grill.
3. After the fish finishes marinating place it on the grill and cook for about 2 minutes on each side.
4. While the fish is cooking, warm the pit bread on the grill.
5. To serve, cut open the pita bread and layer with the dressing, lettuce, tomatoes, carrots and the fish.

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