|1/2 pound pancetta --diced
1 pineapple --peeled, cored, and diced
1 mango --peeled, pitted, and diced
1/2 sweet onion
4 mahi-mahi filets - (6 oz ea)
1 tablespoon olive oil --plus
1 1/2 teaspoon olive oil
Salt --to taste
Freshly-ground black pepper --to taste
2 tablespoons chili powder
2 tablespoons seasoned rice vinegar
2 tablespoons orange juice
1 teaspoon grated ginger root
2 tablespoons fresh mint leaves --cut small pieces
Butter lettuce --as needed
Lime slices --for garnish
|Heat an outdoor grill or an
oiled grill pan.
Fry the pancetta in a large skillet over medium-high heat,
stirring occasionally, until crispy, 10 minutes. Drain on paper
towels and set aside.
Meanwhile, place the pineapple and mango in a large mixing bowl.
Cut away the rind and pith from the orange and, cutting in
between the membranes, remove the segments. Add to the bowl.
Quarter the onion, remove any core, and slice as thinly as
possible. Add to the bowl. Brush the mahi-mahi filets on both
sides with 1 tablespoon of olive oil, season with salt and
pepper and the chili powder. Place the fish on the grill and
cook until it flakes slightly with a fork and is opaque, 4 to 5
minutes per side.
Whisk together the seasoned rice vinegar, the remaining 1 1/2
teaspoons of olive oil, the orange juice, pepper to taste and
the grated ginger. Add the snipped pieces of fresh mint and mix.
Pour the dressing over the fruit salad in the large bowl and
mix. Mound the salad in a serving bowl lined with butter lettuce
and garnish with the crispy pancetta. Serve the fish alongside
with the lime slices for garnish.
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