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Ингредиенты
- 1/2 lb pancetta diced
- 1 x pineapple peeled, cored,
- Â Â and diced
- 1 x mango peeled, pitted,
- Â Â and diced
- 1 x orange
- 1/2 x sweet onion (such as Maui)
- 4 x mahi-mahi filets - (6 ounce ea)
- 1 Tbsp. extra virgin olive oil plus
- 1Â 1/2 tsp extra virgin olive oil divided
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 Tbsp. chili pwdr
- 2 Tbsp. seasoned rice vinegar
- 2 Tbsp. orange juice
- 1 tsp grated ginger root
- 2 Tbsp. fresh mint leaves cut small pcs
- Â Â Butter lettuce as needed
- Â Â Lime slices for garnish
Инструкции
- Heat an outdoor grill or possibly an oiled grill pan.
- Fry the pancetta in a large skillet over medium-high heat, stirring occasionally, till crispy, 10 min. Drain on paper towels and set aside.
- Meanwhile, place the pineapple and mango in a large mixing bowl. Cut away the rind and pith from the orange and, cutting in between the membranes, remove the segments. Add in to the bowl. Quarter the onion, remove any core, and slice as thinly as possible. Add in to the bowl.
- Brush the mahi-mahi filets on both sides with 1 Tbsp. of extra virgin olive oil, season with salt and pepper and the chili pwdr. Place the fish on the grill and cook till it flakes slightly with a fork and is opaque, 4 to 5 min per side.
- Whisk together the seasoned rice vinegar, the remaining 1 1/2 tsp. of extra virgin olive oil, the orange juice, pepper to taste and the grated ginger. Add in the snipped pcs of fresh mint and mix.
- Pour the dressing over the fruit salad in the large bowl and mix. Mound the salad in a serving bowl lined with butter lettuce and garnish with the crispy pancetta. Serve the fish alongside with the lime slices for garnish.
- This recipe yields 4 servings.
- Comments: Peeling and dicing a whole pineapple is too time-consuming; look for bags of cut-up whole pineapples in the refrigerated section of the produce aisle. If you buy a chunk of pancetta, rather than slices, it will be easier to quickly dice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 187g | |
| Recipe makes 4 servings | |
| Calories 213 | |
| Calories from Fat 89 | 42% |
| Total Fat 10.02g | 13% |
| Saturated Fat 2.16g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 865mg | 36% |
| Potassium 515mg | 15% |
| Total Carbs 14.21g | 4% |
| Dietary Fiber 2.7g | 9% |
| Sugars 8.32g | 6% |
| Protein 17.98g | 29% |
