Crispy Fish Lettuce Wraps with Pineapple Salsa
Ingredients:
- 4 Janes Genuine Scottish Battered or Breaded Haddock Fillets
- 1 cup (250 mL) Finely chopped
fresh pineapple or mango - 1/4 cup (50 mL) Each finely chopped red pepper and red onion
- 2 tbsp (30 mL) Finely chopped cilantro leaves
- 1 Jalapeno, seeded and diced (optional)
- 1 tbsp (15 mL) Each honey,
canola oil and lime juice - 1 tsp (5 mL) Finely grated lime zest
- Pinch each salt and pepper
- Large lettuce leaves, such as
Boston or leafy green
Instructions:
- Prepare the fish according to package directions. Meanwhile, stir the pineapple with the red pepper, red onion, cilantro, jalapeno (if using), honey, oil, lime juice, lime zest, salt and pepper until well combined.
- Cut the fish into chunks. Arrange the lettuce leaves on a platter with the fish and salsa in separate bowls so each person can make their own wraps at the table.
Per serving (about 3 lettuce wraps with fish and salsa): 324 calories, 14 g fat [1 g saturated fat, 0 g trans fat, 6.6 g monounsaturated fat, 5.0 g polyunsaturated fat, 0.9 g omega-3, 2.3 g omega-6], 30 mg cholesterol, 699 mg sodium, 35 g carbohydrates, 2 g fibre, 11 g sugars, 16 g protein. Excellent source of vitamin C.
