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Preptime: 20 min.Cooktime: 10 min.
Carbs: 36g
Fat: 5g
Fiber: 5g
Protein: 25g
Satfat: 1g
Sodium: 564mg
5 flour tortillas, 6" diameter
1 tablespoon fresh lemon juice
1 cup Sauvignon Blanc, or similar white wine
6 Chilean sea bass fillets, about 4-ounces each
1 teaspoon fresh lime juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 teaspoons minced fresh ginger root
1 ripe, medium pear
1 large peach
1 ripe mango
1/2 cup diced pineapple
1/2 cup finely diced red onion
1 tablespoon finely chopped cilantro
2 ripe kiwi fruit, peeled and diced
6 cups mixed greens
Directions:
1. Slice each tortilla into 6 equal triangles. Lay them on cookie sheet, sprinkle with salt, bake at 350°F until crispy, about 5 minutes.
2. In a small bowl, combine the lemon and lime juice, wine and ginger.
3. Peel and seed the pears, peach and mango. Cut them into a very small dice and add to juice mixure. Add the diced pineapple, kiwi, onion and chopped cilantro to mixture. Toss together and set aside.
4. Pour the wine into a medium pan and heat to simmer. Add the fillets to the pan and poach until the fish is opaque and cooked through. Cooking time will vary with thickness of fish, but should only take a few minutes. Sprinkle with salt and pepper.
5. Drain the salsa and reserve the liquid. In medium bowl, toss together lettuce and salsa liquid. Place 1 cup of greens in center of each plate. Place one fillet on top of the greens. Top the fish with a spoonful of salsa. Arrange 5 tortilla chips on each plate.
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