Easy and Simple Bahama Penne and Seared Mahi-Mahi
|Penne rigate||13 Ounce (Dreamfields, 1 Box)|
|Lime juice||1⁄2 Cup (8 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Pineapple chunks||1 1⁄2 Cup (24 tbs), cut into 1/2 inch pieces, divided|
|Chopped mango||1 Cup (16 tbs), cut into 1/2 inch pieces, divided|
|Chopped green onions||1⁄2 Cup (8 tbs)|
|Chopped fresh cilantro||1⁄2 Cup (8 tbs)|
|Mahi mahi fillets/Grouper||20 Ounce (2, 10 Ounce Each)|
|Olive oil||4 Tablespoon|
|Thai red hot peppers/Jalapeno peppers||2 , finely chopped|
|Garlic||4 Clove (20 gm), minced|
|Black beans||15 Ounce, rinsed and drained (1 Can)|
|Cilantro||1 Tablespoon, chopped|
1) For salsa, place lime juice, wine, 1 cup pineapple, 1/2 cup mango, green onions, and cilantro in bowl of food processor or blender container. Pulse to coarsely chop and blend.
2) Wash mahi-mahi fillets; pat dry. Place 1/2 cup salsa in glass dish (or food-safe plastic bag); reserve remaining salsa. Add fish; turn to coat with salsa. Refrigerate, covered, 30 minutes.
3) Meanwhile, cook pasta according to package directions. Drain and return to pan.
4) Heat oil in large nonstick skillet over medium-high heat until hot. 5) Add peppers and garlic; cook until sizzling, about 1 minute.
6) Remove fish from salsa; pat dry. Place fish in skillet. Cook about 2 minutes until browned; turn and cook 2 minutes to sear on both sides. (Reduce heat if browning too quickly.)
7) Pour reserved salsa around fish. Continue cooking 4 minutes or until cooked through (fish flakes easily when tested with fork).
8) Remove fish from skillet; set aside. Add beans to skillet; cook until sauce is desired consistency, stirring occasionally. Remove from heat.
9) Add pasta to skillet; toss to combine. Add remaining pineapple and mango; toss to combine.
10) Place fish on pasta; sprinkle with cilantro and serve.
11) If traditional pasta is used in this recipe there is a total of 70 grams carbohydrate.