Mahi Mahi With Pineapple Relish
|Serving Size||½ of recipe|
|Total Fat|| 22.5 g|
|Saturated Fat|| 3.5 g|
|Sodium|| 528 mg |
|Total Carbohydrate|| 10 g|
|Dietary Fiber|| 3 g |
|Protein|| 34 g|
|Pineapple, diced||½ cup |
| Red onion, diced||2 tablespoons|
| Avocado, diced||½|
|Jalapeno, seeded and minced (optional)||½ |
|Cilantro, chopped||1 tablespoon |
|Juice of ½ lime|
| Salt||¼ + 1/8 teaspoon|
| Olive oil||2 teaspoons|
| Mahi mahi filets||2 (6-ounce)|
|Freshly ground pepper to taste|
- Combine pineapple, onion, avocado, jalapeno, cilantro, lime juice, and ¼ teaspoon salt in a medium bowl. Set aside.
- Prepare grill. Drizzle olive oil over fish, and season with 1/8 teaspoon salt and pepper. Grill fish about 4-6 minutes per side, or until opaque throughout.
- Top grilled fish with pineapple salsa and serve.
5 very lean meats; 3.5 monounsaturated fats; 0.5 fruits
Wash and trim ½ bunch of asparagus. Place on a plate and drizzle with 2 teaspoons olive oil. Roll around to coat. Grill for 3-5 minutes, rolling around occasionally, until tender-crisp. Season with salt and pepper to taste.
Add ¾ cup coconut milk and ¾ cup water to a medium saucepan. Bring to a boil, add ¾ cup basmati rice, and reduce heat to low. Let stand for a few minutes before serving. For an even creamier taste, mix in some extra coconut milk to cooked rice.
Please be aware that this information is provided to supplement the care
provided by your physician. It is neither intended nor implied to be a
substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER
IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the
advice of your physician or other qualified health provider prior to
starting any new treatment or with any questions you may have regarding a
EBSCO Publishing All rights reserved.