Ingredients
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1 1/2 cups fresh pineapple, diced
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1/4 cup red bell pepper, finely chopped
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2 tablespoons fresh cilantro, finely chopped
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2 tablespoons fresh lime juice, divided
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1/2 teaspoon red pepper flakes
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1/2 teaspoon lime zest
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nonstick cooking spray, as needed
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4 mahi mahi fillets (4-ounces each)
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1 tablespoon olive oil
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1/2 teaspoon white pepper, freshly ground
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1/4 cup green bell pepper, finely chopped
Instructions
- 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.