Mahimahi BLT

Photo: Randy Mayor; Leigh Ann Ross

Yield:

4 servings (serving size: 2 tacos)

Recipe from

Nutritional Information

Calories 337
Fat 14.6 g
Satfat 2.6 g
Monofat 7.6 g
Polyfat 2 g
Protein 26.7 g
Carbohydrate 27.8 g
Fiber 4.4 g
Cholesterol 88 mg
Iron 2.2 mg
Sodium 718 mg
Calcium 74 mg

Ingredients

Salsa:
1 tablespoon olive oil
1/2 cup chopped onion
1 garlic clove, minced
2 cups coarsely chopped tomato
1/4 cup finely chopped red bell pepper
1 1/2 teaspoons minced seeded habanero pepper
1/4 teaspoon salt
Tacos:
1 pound mahimahi or other firm white fish fillets
1 onion, cut into 1/4-inch-thick slices
2 tablespoons olive oil
2 teaspoons guajillo chile powder
1/2 teaspoon salt
2 cups shredded Boston lettuce
8 corn tortillas
2 cups chopped seeded tomato
2 bacon slices, cooked and crumbled

Preparation

1. Preheat broiler.

2. To prepare salsa, heat 1 tablespoon oil in a small skillet over medium heat. Add chopped onion to pan; cook 3 minutes or until slightly softened. Add garlic; sauté 30 seconds. Stir in tomato; bring to a boil and cook 2 minutes. Place tomato mixture in a blender; pulse 10 times or until almost smooth. Combine tomato mixture, bell pepper, habanero, and 1/4 teaspoon salt in a small bowl; cover and keep warm.

3. To prepare tacos, place fish fillets and onion slices on a broiler pan. Brush both sides of fish and onion evenly with 2 tablespoons olive oil. Sprinkle fish and onion evenly with chile powder and 1/2 teaspoon salt. Broil 4 minutes; carefully turn fish. Broil 4 minutes. Remove from oven; flake fish with a fork.

4. Place 1/4 cup shredded lettuce on each tortilla. Top each tortilla evenly with fish, onion slices, 1/4 cup chopped tomato, and crumbled bacon. Spoon about 2 1/2 tablespoons salsa on top of each taco.

Note:

Robb Walsh,

March 2010