Mahimahi with Fresh Pineapple Salsa
Browse the recipe Mahimahi with Fresh Pineapple Salsa
Mahi-Mahi with Fresh Pineapple Salsa
Prep and Cook Time 25 minutes
YIELD Makes 4 servings
See Cooking Videos
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:
| 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 |