Blueberry-Mango Mahi Mahi

Serve with roasted red potatoes and steamed broccoli.

June 13, 2012

Serves: 4
Prep:  5 min
Cook: 6 min
Total: 11 min

  • 1/3 cup blueberries
  • 1/3 cup diced mango
  • 2 tablespoons minced red onion
  • 1 tablespoon minced cilantro
  • 1 tablespoon lime juice
  • 1/2 teaspoon minced jalapeño pepper
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • 1 teaspoon extra-virgin olive oil
  • Salt and pepper, too taste
  • 4 mahi mahi, red snapper, sea bass, or halibut fillets (4 ounces each)

1. Mix the blueberries, mango, onion, cilantro, lime juice, jalapeño, sugar, and 1/4 teaspoon salt in a bowl. Don't worry about crushing the blueberries; you want to release the juice. Set aside.


2. Lightly oil a grill pan or skillet and place over medium-high heat. Season the fish with salt and pepper and place, skin side down, in the pan. Cook for 4 to 5 minutes, until the skin is lightly charred and crispy.

3. Turn and sear for another 2 to 3 minutes or until cooked through. Avoid overcooking; the fish should flake easily with a gentle touch of a fork.

4. Top each piece of fish with the blueberry mixture.

Nutritional Facts per serving:
Calories: 161.1 
Fat: 2.2 g
Saturated fat: 0.5 g
Cholesterol: 106.6 mg
Sodium: 274.4 m
Carbohydrates: 7.1
Total sugars: 5.7 g
Dietary fiber: 0.7 g
Protein: 27.2 g


Courtesy of Rodale's Healthy Recipe Finder.

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