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
Makes 4 servings
|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|
- 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.
Pineapple Salsa can be prepared 1 to 2 days ahead and refrigerated.
|Serving Size:||1 fillet with 1/2 cup Salsa|
|Saturated Fat||1 g|
|Total Fat||5 g|
|Calories from Fat||24 %|
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