Mahimahi with Fresh Pineapple Salsa

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Mahi-Mahi with Fresh Pineapple Salsa
Prep and Cook Time: 25 minutes
Yield: Makes 4 servings
The pineapple salsa, which is rich in vitamin C, may be prepared 1 to 2 days ahead and refrigerated.


Ingredients:

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