Thursday, March 10, 2011

Lent - Mahi-Mahi with Fresh Pineapple

1 1/2 c. diced fresh pineapple
1/4 c. finely chopped red bell pepper
1/4 c. chopped green bell pepper
2 T. chopped fresh cilantro
1/2 t. red pepper flakes
2 T. fresh lime juice, divided
1/2 t. grated lime peel
Nonstick cooking spray
4 mahi-mahi fillets ( 4 oz. ea.)
1 T. olive oil
1/2 t. white pepper

1. To prepare salsa, combine pineapple, red, and green peppers, cilantro, red pepper flakes, 1 T. lime juice, and lime peel in medium bowl.
2. Preheat broiler. Spray rack of broiler pan with cooking spray. Rinse mahi-mahi and pat dry with paper towels. Place mahi-mahi on rack. Combine remaining lime juice and olive oil; brush on mahi-mahi.
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 mahi-mahi flakes easily with fork. Serve with pineapple salsa. This recipe goes well with wild rice as a side dish.

YIELD: 4 servings.

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