Prep 20 mins
Cook 0 mins
I want to try this recipe next time I can find some mahi mahi. The original recipe also says that you can substitute orange roughy or flounder. From The Weight Watchers Complete Cookbook & Program Basics.
- 1 medium banana, peeled and sliced 1/2-inch thick
- 20 ounces mahi mahi fillets, cut into 2-inch pieces
- 1⁄2 cup mango, slices
- 1 cup low sodium chicken broth
- 2⁄3 cup pineapple juice
- 1⁄4 cup coconut milk
- 1 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 4 cups long-grain rice, cooked
- 1 cup watercress, fresh, to garnish (optional)
- Spray large nonstick skillet with nonstick cooking spray.
- Cook banana 2–3 minutes, until golden brown on both sides.
- Add mahi mahi to skillet; cook 3–4 minutes, just until fish flakes easily when tested with a fork.
- Stir in mango, broth, pineapple juice, coconut milk, salt and pepper; heat through.
- Line a serving platter with the rice.
- Place 1/2 cup watercress at each end if desired and spoon fish mixture in center.
- EACH SERVING (2 cups) PROVIDES: 1 1/4 Fruits, 1/2 Vegetable, 2 Proteins, 2 Breads, 45 Optional Calories.
- PER SERVING: 482 Calories, 33 g Protein, 5 g Fat, 73 g Carbohydrate, 695 mg Sodium, 104 mg Cholesterol, 1 g Dietary Fiber; 10 points.
Just found this recipe in my cookbooks this week and can't believe I waited so long to try it. Nice light dinner. We used brown rice to serve. Will definitely make again! Thanks for posting!