Serves 4
Prep Time 10 minutes
Cook Time 6 minutes


1-1/2 cups fresh or canned pineapple tidbits (in juice), drained

1-1/2 cups fresh mango/peach/nectarine, cut in bite-sized pieces

1 Tablespoon each minced jalapeno pepper and red onion

Juice of lime half



4 Alaska pollock fillets (6 oz. portions), each cut into 3 strips to fit lettuce leaves

1 Tablespoon each grated orange and lime zest

2 Tablespoons grated ginger

Salt and pepper, to taste

2 Tablespoons avocado oil, as needed

12 large Butter lettuce leaves

2 Tablespoons tahini

1/4 cup chopped macadamia nuts

2 radishes, julienned


In a non-reactive or glass bowl, combine all ingredients for salsa; set aside.

Rub Alaska pollock fillets with citrus zests and ginger; season lightly with salt and pepper. Heat a large pan over medium-high heat. Sauté fillets in avocado oil until lightly browned, turning once during cooking (about 2 to 3 minutes per side). Cook just until fish is opaque throughout. Divide fillets among lettuce leaves; top with radish. Drizzle on tahini. Garnish with macadamia nuts. Serve with tropical salsa.


This recipe has been approved by the American Heart Association. Heart-Check certification does not apply to additional recipes shown in the "You'll Also Love" cateogry unless expressly stated.