March 17, 2010
Blackened Mahi-mahi Lettuce Wraps with Mango-Peach Salsa
It's been quiet on the cooking front, but that's because I've spent the past week or so on vacation, visiting The Husband in Guam. Never fear, though! I did not spend my entire time lying on the beach sipping umbrella drinks. I actually did some cooking! I wasn't planning to at first, but The Husband has a full kitchen and I realized that there was actually fresh fruit available, not to mention freshly caught fish... yeah, I got the bug. We picked up the mahi from the fishermen's co-op, then grabbed some fresh fruit and other produce and I began to mess around. I'm very pleased at how this came out - deliciously light and fresh, a perfect dinner for a hot day.
1 mahi-mahi fillet, approximately 7 oz
1 red bell pepper, diced
1 mango, cubed
1 peach, coarsely chopped
1/4 red onion, diced
1 small jalapeno, minced
1 head iceberg lettuce
dry white wine
Preheat oven to 350. Remove any bones from the fish fillet. Rub both sides with salt, pepper and seasoning salt. Heat 1 T olive oil in a skillet. Sear the mahi in the skillet, approximately 45 seconds on each side. Transfer to a tinfoil pouch and cover with a few tablespoons of wine. Bake for 20-30 minutes, until fish flakes easily with a fork.
Meanwhile, combine the bell pepper, mango, peach, onion and jalapeno in a bowl. De-glaze the skillet with a few tablespoons of wine and pour over the salsa, stirring well.
When the fish is done, cut it into bite-sized pieces and gently mix it into the salsa. Spoon onto lettuce leaves, using the leaf like a tortilla. Enjoy!