Instructions

1. In a medium sized mixing bowl, mix all the ingredients of the marinade together.  Cut each filet into thirds and place them in the bowl with the the marinade.  Now get in there with your hands and work the fish into marinade so that it is all coated.
2. While the fish is resting in the marinade it's time to make the vinaigrette.  Combine the ingredients for the vinaigrette in a small bowl and mix them together and set aside.
3. In a heavy skillet heat the 2 tbsp of olive oil over medium high heat.  Add the fish to the pan and cook for 2 to 3 minutes.
4. Cut your romaine lettuce leaves horizontally and double them on top of one another.  If you don't do this the wraps will fall apart when you try to pick them up.
5. Once a nice crust has formed on the fish ,flip it and continue to cook for 1 minute.  Deglaze the pan with the white wine and let it cook for 1 more minute.  Just before you take the fish out of the pan, juice the lemon over the pan.  Once fish is finished remove from pan and set aside.
6. To serve drizzle just a bit of the the vinaigrette over the lettuce leave.  Slice fish into to smaller bite sized pieces and lay fish over each of the lettuce leaves and drizzle more sauce over the lettuce wraps.  Make sure that you slice along the grain or the fish will break into very small and sloppy pieces.
7. There you go... Simple, quick, and amazing!