Mahimahi with Fresh Pineapple Salsa

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Mahimahi with Fresh Pineapple Salsa."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/mahimahi-with-fresh-pineapple-salsa-recipe.htm>  02 December 2008.

Mahi-Mahi with Fresh Pineapple Salsa Photo
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:
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


This recipe appears in: Island