Mahimahi BLT

Name: Mahimahi BLT
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters shredded Boston lettuce; 2 teaspoons guajillo chile powder; 2 bacon slices, cooked and crumbled; 8 corn tortillas; 1 garlic clove, minced; 2 teaspoons minced seeded habanero pepper; 454 grams mahimahi or other firm white fish fillets; 1 Tbsp olive oil; 2 Tbsps olive oil; 118 milliliters chopped onion; 1 onion, cut into 1/4-inch-thick slices; 59 milliliters finely chopped red bell pepper; 0 teaspoons salt; 1 teaspoons salt; 473 milliliters coarsely chopped tomato; 473 milliliters chopped seeded tomato

You can never have too many main course recipes, so give Mahimahi BLT a try. This gluten free and dairy free recipe serves 4. One portion of this dish contains about 28g of protein, 18g of fat, and a total of 405 calories. A mixture of tomato, olive oil, guajillo chile powder, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat broiler.

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Broiler

To prepare salsa, heat 1 tablespoon oil in a small skillet over medium heat.

Ingredients you will need

Salsa

Cooking Oil

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Frying Pan

Add chopped onion to pan; cook 3 minutes or until slightly softened.

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Onion

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Frying Pan

Add garlic; saut 30 seconds. Stir in tomato; bring to a boil and cook 2 minutes.

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Garlic

Tomato

Place tomato mixture in a blender; pulse 10 times or until almost smooth.

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Tomato

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Blender

Combine tomato mixture, bell pepper, habanero, and 1/4 teaspoon salt in a small bowl; cover and keep warm.

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Bell Pepper

Habanero Chili

Tomato

Salt

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Bowl

To prepare tacos, place fish fillets and onion slices on a broiler pan.

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Fish Fillets

Onion

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Broiler Pan

Brush both sides of fish and onion evenly with 2 tablespoons olive oil.

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Olive Oil

Onion

Fish

Sprinkle fish and onion evenly with chile powder and 1/2 teaspoon salt. Broil 4 minutes; carefully turn fish. Broil 4 minutes.

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Chili Powder

Onion

Fish

Salt

Remove from oven; flake fish with a fork.

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Fish

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Oven

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.

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Real Bacon Pieces

Tortilla

Lettuce

Tomato

Onion

Salsa

Fish

Equipment

Ingredients

Servings:

473milliliters

shredded Boston lettuce 2teaspoons

guajillo chile powder 2

bacon slices, cooked and crumbled 8

corn tortillas 1

garlic clove, minced 2teaspoons

minced seeded habanero pepper 454grams

mahimahi or other firm white fish fillets 1Tbsp

olive oil 2Tbsps

olive oil 118milliliters

chopped onion 1

onion, cut into 1/4-inch-thick slices 59milliliters

finely chopped red bell pepper 0teaspoons

salt 1teaspoons

salt 473milliliters

coarsely chopped tomato 473milliliters

chopped seeded tomato

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Caposaldo Pinot Grigio. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 10 dollars per bottle.