Bajan Grilled Flying Fish Wrap with Sweet Potato Slaw

About this meal

A hearty Barbadian-inspired whole wheat wrap featuring marinated grilled flying fish, packed with healthy fats and protein, complemented by a creamy sweet potato and cabbage slaw. This wrap is designed for weight gain and PCOS support through balanced macronutrients and lower glycemic ingredients. Served with a tangy avocado lime sauce.

Ingredients

• Flying fish fillets (or other fresh white fish) — 180g (about 2 medium fillets)
• Whole wheat wrap — 1 large (60g)
• Sweet potato — 100g (peeled and grated)
• Green cabbage — 50g (shredded)
• Red onion — 20g (thinly sliced)
• Fresh lime juice — 1 tbsp
• Avocado — 50g (mashed)
• Extra virgin olive oil — 1.5 tbsp
• Fresh thyme — 1 tsp (chopped)
• Scotch bonnet pepper — 1/8 tsp (finely minced, optional for heat)
• Sea salt — 1/4 tsp
• Freshly ground black pepper — 1/4 tsp
• Chives — 1 tbsp (chopped)
• Plain Greek yogurt (for slaw) — 2 tbsp (use non-dairy yogurt if desired)

Steps

1. Marinate the flying fish fillets with half of the lime juice, olive oil, salt, black pepper, fresh thyme, and optional Scotch bonnet for 15 minutes.
2. Preheat grill or grill pan over medium-high heat.
3. Grill flying fish fillets for 3-4 minutes per side, until cooked through and lightly charred. Remove from heat.
4. Mix shredded sweet potato, cabbage, red onion, and chives in a bowl. Toss with Greek yogurt, remaining lime juice, and a pinch of salt to make creamy slaw.
5. Mash avocado and mix with a little olive oil, black pepper, and fresh chives to make the avocado lime sauce.
6. Warm the whole wheat wrap briefly in a dry pan.
7. Place slaw in the center of the wrap, top with grilled flying fish fillets, and drizzle with avocado lime sauce.
8. Roll up tightly, slice in half, and serve immediately.