TLC Cooking "Mahimahi with Fresh Pineapple Salsa"

Mahimahi with Fresh Pineapple Salsa

Mahi-Mahi with Fresh Pineapple Salsa

Prep and Cook Time 25 minutes

YIELD Makes 4 servings
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The pineapple salsa, which is rich in vitamin C, may be prepared 1 to 2 days ahead and refrigerated.

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:

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.
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.
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.

This recipe appears in: Island

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

Meat	2-1/2
Fruit	1/2

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