+
4 (1)

Categories: Fish and shellfish, Grilled, Main courses, Salads

Pineapple Salad With Grilled Mahi-Mahi

Pineapple Salad With Grilled Mahi-Mahi
Los Angeles Times

What gives this meal its special zest is the "opposites attract" marriage of pineapple and pork. First, the fruit salad uses orange, mango and pineapple combined with a sweet onion and a light mint-ginger vinaigrette. Then, we've added pancetta. Pair ... Read more

Total time: 30 minutes | Serves 4
  • 1/2 pound pancetta, diced
  • 1 pineapple, peeled and cored, diced
  • 1 mango, peeled and pitted, diced
  • 1 orange
  • 1/2 sweet onion, such as Maui
  • 4 mahi-mahi filets (about 6 ounces each)
  • 1 tablespoon plus 1 1/2 teaspoons olive oil, divided
  • Salt, pepper
  • 2 tablespoons chili powder
  • 2 tablespoons seasoned rice vinegar
  • 2 tablespoons orange juice
  • 1 teaspoon grated ginger root
  • 2 tablespoons fresh mint leaves, snipped into small pieces with scissors
  • Butter lettuce
  • Lime slices, for garnish

Step 1Heat an outdoor grill or an oiled grill pan.

Step 2Fry the pancetta in a large skillet over medium-high heat, stirring occasionally, until crispy, 10 minutes. Drain on paper towels and set aside.

Step 3Meanwhile, 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 to the bowl. Quarter the onion, remove any core, and slice as thinly as possible. Add to the bowl.

Step 4Brush the mahi-mahi filets on both sides with 1 tablespoon of olive oil, season with salt and pepper and the chili powder. Place the fish on the grill and cook until it flakes slightly with a fork and is opaque, 4 to 5 minutes per side.

Step 5Whisk together the seasoned rice vinegar, the remaining 1 1/2 teaspoons of olive oil, the orange juice, pepper to taste and the grated ginger. Add the snipped pieces of fresh mint and mix.

Step 6Pour 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.

Each serving:
486 calories; 964 mg sodium; 131 mg cholesterol; 19 grams fat; 6 grams saturated fat; 41 grams carbohydrates; 38 grams protein; 5.84 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Fish and shellfish
Braised sea bass with black olive vinaigrette
Provencal braised fish
Tuna carpaccio with shaved fennel and watermelon
Shrimp and broccoli stir-fry