|1||mango, peeled and cut into 1/2-inch cubes
|2||plum tomatoes, cut into 1/4-inch cubes|
|1/2||medium red onion, finely chopped|
|1/2||jalapeño pepper, seeded and minced|
|1/4 teaspoon||grated lime zest|
|3 tablespoons||fresh lime juice|
|2 tablespoons||minced cilantro leaves|
|1 pound||mahi-mahi fillets|
|2 teaspoons||olive oil|
|1/4 teaspoon||ground black pepper|
|12-16||Boston, butter or romaine lettuce leaves|
Preheat grill (or a grill pan) for direct grilling over medium‑high heat.
In medium bowl, combine the mango, tomatoes, onion, jalapeño, lime zest and juice, cilantro, salt and cayenne. You should have about 2 cups.
Brush fish with olive oil and sprinkle with the black pepper. Grill fish, turning once, until just opaque in center, 4-5 minutes per side.
Place cooked fish on a cutting board and let cool slightly. Chop into 1‑inch chunks. Add fish to the mango-tomato salsa and toss gently. Serve with lettuce leaves, placing filling in the leaves and rolling up to eat.
15 minutes (plus heating grill)
|Serving Size||1 cup fish-salsa mixture in 3-4 lettuce leaves|
|Sat Fat||0.5 g|
|Trans Fat||0 g|