Mahimahi BLT Recipe

Photo: Randy Mayor; Leigh Ann Ross

Read Reviews (1)

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

Search for Recipes by Nutrition Data

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.

Robb Walsh,

March 2010