Mahi Lettuce Wraps with Mango Salsa
2 servings
Based on a recipe from Food Network . com
For their recipe CLICK HERE

I love fish and I love cilantto and I love corn or flower tortillais. What I don't love is all of the calories associated wih flour tortillias.   So I like to make lettuce wraps!  Bib and Romaine lettuce work best.

Fresh Mango Salsa really makes the dish.

photo by sally for 1055

INGREDIENTS FOR SALSA: 1 mango, diced. 2 plum tomatoes, diced, 1/2red onion, diced, 1/2 jalapenos, diced with seeds and stems removed. 3 tablespoons chopped cilantro leaves plus more for garnish, 1 limes, juiced, Salt and pepper.

DIRECTIONS: Mix everything together in a bowl, season to taste with salt and pepper. Garnish with cilantro if desired.

Fresh Cilantro is the best!
photo by sally for  1055

I like using bib lettuce for wraps, it does not break apart .
photo by sally for 1055

Gently remove the lettuce leaves from the head.

The Mango Salsa with Cilantro.
photo by sally for 1055

Grilling the Mahi Mahi on my grillpan. One of the best kitchen items I've ever bought.  I don't know how I ever cooked without it!
photo by sally for 1055

Directions for the Mahi:  Preheat the grillpan to medium high. Brush fish with olive oil and season with salt and pepper. Grill for 3 to 4 minutes per side. Let rest before you break apart for serving. Serve with lime wedges.

Dinner is on! Spoon fish into lettuce then top with salsa!

Photo by sally for 1055


Sally’s Notes:  I made changes from the origional recipe. I used half a sweet onion because that is what I had, also think whole onion would be too much for my taste. I also only used one tomato.  I removed the stems and seeds from the jalepino, reduces the heat.  When working with them, don’t touch your face!  Wash hands right after.  And the juce of one lime was plenty!  Use the other lime when serving. I also kept the  fish and salsa separate.