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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