Bahama Penne & Seared Mahi-Mahi
From the kitchen of Dreamfields Pasta
Course: Main Dish
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Makes 6 Servings
1 Dreamfields Penne Rigate
1/2 cup lime juice
1/2 cup dry white wine
1-1/2 cups fresh pineapple chunks (1/2-inch pieces), divided
1 cup fresh mango (1/2-inch pieces), divided
1/2 cup green onions chopped
1/2 cup fresh cilantro chopped
2 mahi-mahi or grouper fillets (8 to 10 ounces each)
4 tablespoons olive oil
2 small Thai red hot peppers or jalapeño peppers finely chopped
4 cloves garlic minced
1 15 oz can black beans rinsed, drained
cilantro chopped (optional)
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.
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.
Meanwhile, cook pasta according to package directions. Drain and return to pan.
Heat oil in large nonstick skillet over medium-high heat until hot. Add peppers and garlic; cook until sizzling, about 1 minute. 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.) Pour reserved salsa around fish. Continue cooking 4 minutes or until cooked through (fish flakes easily when tested with fork). Remove fish from skillet; set aside. Add beans to skillet; cook until sauce is desired consistency, stirring occasionally. Remove from heat.
Add pasta to skillet; toss to combine. Add remaining pineapple and mango; toss to combine. Place fish on pasta; sprinkle with cilantro, if desired.
11 g Fat
70 g Carbohydrates
27 g Protein
2 g Saturated Fat
55 mg Cholesterol
159 mg Sodium
11 g Dietary Fiber