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Broiled Pineapple, Avocado and Arugula Salad with Prosciutto Wrapped Mahi-Mahi

This fish and salad combination has it all – sweet, sour, savory and rich.  Broiling the pineapple mellows it nicely – I have seen it used in a few Cuban inspired salads and thought I might give it a try.  Much of this recipe can be done ahead, just sauté the fish and dress the salad last minute.  You can also wrap boneless chicken breasts or shrimp with prosciutto to mix it up as a variation.

Broiled Pineapple, Avocado and Arugula Salad

Serves 8

½ of a pineapple cored and peeled and cut into bite size chunks

1 tablespoon sugar

2 avocados

1 ½ -2 boxes of baby arugula


2 tablespoons lemon juice

6 tablespoons canola oil

2 teaspoons Dijon mustard

½ teaspoon salt

  1. Line a rimmed cookie sheet with foil, toss the pineapple with the sugar and spread out on the sheet

  2. Heat the broiler to medium high and place the oven rack 4-5 inches from the heating element

  3. Broil the pineapple for about 4 minutes then turn the pieces over and broil for an additional 3 minutes or until a few spots brown appear

  4. Remove from the oven and let cool to room temperature

  5. Combine the dressing ingredients in a jar and shake to combine

  6. Dice the avocado and toss with the arugula to evenly distribute

  7. Add the dressing and pineapple and toss again

  8. Distribute the salad among eight plates

Mahi-Mahi wrapped with Prosciutto

8 6-ounce filet of Mahi-Mahi or any firm white fish

8 slices of Prosciutto

2 tablespoons minced rosemary

Black pepper (hold the salt, the prosciutto might be salty enough)

3 shallots, peeled and finely minced

4 tablespoons butter, divided

2 tablespoons lemon juice

  1. Sprinkle the filets with the minced rosemary and the black pepper

  2. Wrap each filet with the prosciutto overlapping the ends

  3. Heat a large skillet to medium high, then add  2 tablespoons of butter (heating the pan, then adding the butter will help prevent sticking to the pan)

  4. Place the filets seam side down in the pan, for 3 minutes then flip for an additional 3-4 minutes or until just cooked through

  5. Remove from the pan and keep warm

  6. Add the last 2 tablespoons of butter and the minced shallots and sauté for about a minute

  7. Add the lemon juice and deglaze the pan, scraping up any bits from the bottom and continue cooking for another minute or two or until the shallots have softened

  8. Place the fish on top of the salad and spoon the shallots over the fish


Just a few brown spots on the broiled pineapple


ready for the sauté pan


perfectly ripe


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