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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is one of my summery, healthy favorites that is quick, colorful and full of nutrients. Sometimes I serve them wrapped in lettuce, instead of tortillas. Kristin Kossak, Bozeman, MT Ingredients:
1 medium mango, peeled and cubed |
1/2 cup cubed avocado |
1/4 cup chopped red onion |
2 tablespoons chopped seeded jalapeno pepper |
1 tablespoon minced fresh cilantro |
3 teaspoons olive oil, divided |
1 teaspoon lemon juice |
1 teaspoon honey |
1 pound halibut steaks (3/4 inch thick) |
1/2 teaspoon salt |
1/4 teaspoon pepper |
4 bibb lettuce leaves |
4 flour tortillas (6 inches), warmed |
4 teaspoons sweet thai chili sauce |
Directions:
1. In a small bowl, combine the mango, avocado, onion, jalapeno, cilantro, 2 teaspoons oil, lemon juice and honey; set aside. Brush halibut with remaining oil; sprinkle with salt and pepper.
2. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill halibut, covered, over high heat or broil 3-4 in. from the heat for 3-5 minutes on each side or until fish flakes easily with a fork.
3. Place lettuce leaves on tortillas; top with fish and mango mixture. Drizzle with chili sauce. Yield: 4 servings.
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