EATING
Mahi mahi lettuce wraps
Mahi mahi lettuce wraps
Ingredients
| 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 |
| 1/8 teaspoon | salt |
| Pinch | cayenne pepper |
| 1 pound | mahi-mahi fillets |
| 2 teaspoons | olive oil |
| 1/4 teaspoon | ground black pepper |
| 12-16 | Boston, butter or romaine lettuce leaves |
Directions
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.
4
Servings
15 minutes (plus heating grill)
Prep Time
10 minutes
Cook Time
Nutrition facts
| Serving Size | 1 cup fish-salsa mixture in 3-4 lettuce leaves |
| Calories | 190 |
| Fat | 3.5 g |
| Sat Fat | 0.5 g |
| Trans Fat | 0 g |
| Cholesterol | 85 mg |
| Sodium | 180 mg |
| Carbohydrate | 18 g |
| Fiber | 3 g |
| Protein | 23 g |
