We love mahi mahi and pineapple and hope to try this Hawaiian dish soon. From Diabetic Cooking. The salsa can be prepared 1-2 days in advance.
- 1 1⁄2 cups fresh pineapple, diced
- 1⁄4 cup red bell pepper, finely chopped
- 1⁄4 cup green bell pepper, finely chopped
- 2 tablespoons fresh cilantro, finely chopped
- 2 tablespoons fresh lime juice, divided
- 1⁄2 teaspoon red pepper flakes
- 1⁄2 teaspoon lime zest
- nonstick cooking spray, as needed
- 4 mahi mahi fillets (4-ounces each)
- 1 tablespoon olive oil
- 1⁄2 teaspoon white pepper, freshly ground
- To prepare Pineapple Salsa, combine pineapple, red and green peppers, cilantro, 1 tablespoon lime juice, red pepper flakes and lime peel in medium bowl.
- (Pineapple Salsa may be prepared 1 to 2 days ahead and refrigerated.).
- 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 1 tablespoon lime juice and olive oil; brush on mahi-mahi.
- Broil mahi-mahi, 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 when tested with fork.
- Serve with Pineapple Salsa.