2 cups water
1 tablespoon butter
4 mahi fillets (1 1/2 pounds), thawed
1 lime (rinsed)
1/2 teaspoon adobo seasoning (Spanish seasoned salt)
1 cup long grain white rice
8–10 sprigs cilantro (rinsed)
1 1/3 cups shredded cabbage
4 (10-inch) flour tortillas
1/4 cup Deli artichoke and spinach dip
1/4 cup mild salsa
1/4 cup sliced black olives

1. Preheat 2-sided tabletop grill. Place water and butter in medium saucepan. Cover and bring to a boil on high for rice.
2. Cut fillets lengthwise into 1-inch-wide strips. Squeeze juice of one half lime (1/2 tablespoon) over fish; sprinkle both sides of fish with adobo. Wash hands. Let stand 10 minutes to marinate.
3. Stir rice into boiling water. Cover, reduce to low, and let simmer 20-25 minutes or until rice is tender and all water is absorbed (do not stir).
4. Remove large stems from cilantro and place leaves in medium bowl with cabbage. Squeeze juice of remaining lime half (1/2 tablespoon) over cabbage and stir to coat; set aside.
5. Place fish on grill, using tongs; close lid and cook 3-4 minutes or until fish is opaque and separates easily with a fork. (Thickness of fish and grills may vary; adjust time as needed.)
6. Meanwhile, place tortillas on microwave-safe plate (may be paper) and cover with moistened paper towel. Microwave on HIGH 30-40 seconds or until tortillas are flexible and moist. Spread 1 tablespoon artichoke dip over each tortilla. Add fish strips down center of each tortilla. Top each with cabbage mixture, salsa, and sliced olives. Fold lower edge of tortilla up over filling, fold right side over filling, and then roll tightly. Fluff rice with fork and serve.

CALORIES (per 1/4 recipe) 610kcal; FAT 14g; CHOL 135mg; SODIUM 930mg; CARB 73g; FIBER 5g; PROTEIN 41g; VIT A 25%; VIT C 20%; CALC 15%; IRON 35%

1/4 cup sour cream
2 tablespoons lemon curd
16 Bakery cinnamon-sugar raised doughnut holes

1. Whisk sour cream and lemon curd together in small bowl until smooth. Chill until ready to serve.
2. Place doughnut holes on microwave-safe plate (may be paper) and microwave on HIGH 20-30 seconds or just until warm and soft (do not overheat). Drizzle sauce over doughnut holes or use as a dipping sauce. Serve.

CALORIES (per 1/4 recipe) 380kcal; FAT 24g; CHOL 35mg; SODIUM 310mg; CARB 38g; FIBER 1g; PROTEIN 3g; VIT A 2%; VIT C 0%; CALC 4%; IRON 6%