SPICY MAHI-MAHI SALSA
Yield: 6 servings
1/2 cup diced red Florida bell pepper
1/2 cup diced yellow Florida bell pepper
3 tablespoons chopped, mild green chilies
2 tablespoon chopped green onions
1 teaspoon ground coriander
1 teaspoon chopped fresh datil pepper (or other hot pepper)
1 tablespoon cornstarch
1 tablespoon balsamic vinegar
1 cup seeded, diced Florida tomatoes
1 pound Florida mahi-mahi, cut in bite-sized pieces
2 tablespoons minced fresh cilantro
2 tablespoons chopped green olives
Combine first 6 ingredients in a 10-inch glass microwave-safe pie plate.
Cover with waxed paper and microwave on high for 2 minutes.
Combine cornstarch and vinegar; mix well and add to vegetable mixture.
Cover and microwave on high for 3 minutes, stir and mix well.
Stir in tomatoes and fish, cover and microwave on high for 2 minutes.
Stir mixture and cook for 2 minutes or until fish flakes easily when tested with a fork.
Remove from microwave and top with cilantro and olives.
Serve immediately.
Per serving: calories 134, calories from fat 27, total fat 3g, saturated fat .33g, cholesterol 71mg, total carbohydrate 8g, protein 19g.
Florida Department of Agriculture and Consumer Services
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