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Mahimahi with Fresh Pineapple Salsa


Mahi-Mahi with Fresh Pineapple Salsa

Mahi-Mahi with Fresh Pineapple Salsa

The pineapple salsa, which is rich in vitamin C, may be prepared 1 to 2 days ahead and refrigerated.

Prep and Cook Time 25 minutes

Yield

Makes 4 servings

Ingredients

1-1/2 cups diced fresh pineapple
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped green bell pepper
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice, divided
1/2 teaspoon dried red pepper flakes
1/2 teaspoon grated lime peel
Nonstick cooking spray
4 mahimahi fillets (4 ounces each)
1 tablespoon olive oil
1/2 teaspoon white pepper

Preparation

  1. To prepare salsa, combine pineapple, red and green peppers, cilantro, 1 tablespoon lime juice, red pepper flakes and lime peel in medium bowl. Set aside.
  2. Preheat broiler. Spray rack of broiler pan with cooking spray. Rinse mahimahi and pat dry with paper towels. Place mahimahi on rack. Combine remaining 1 tablespoon lime juice and olive oil; brush on mahimahi.
  3. Broil, 4 inches from heat, 2 minutes. Turn and brush second side with olive oil mixture; sprinkle with white pepper. Continue to broil 2 minutes or until mahimahi flakes when tested with fork. Serve with pineapple salsa.

Note

Pineapple Salsa can be prepared 1 to 2 days ahead and refrigerated.

Nutritional Information

Serving Size: 1 fillet with 1/2 cup Salsa
Sodium 102 mg
Protein 22 g
Fiber 1 g
Carbohydrate 10 g
Cholesterol 83 mg
Saturated Fat 1 g
Total Fat 5 g
Calories from Fat 24 %
Calories 168

Dietary Exchange

Meat 2-1/2
Fruit 1/2

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