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.