Grilled Mahi Mahi with Watermelon Pico De Gallo
Yield: 4 servings
Gluten-Free, Dairy-Free, Egg-Free, Soy-Free, Nut-Free, Rice-Free, Corn-Free
4 (6 to 8 ounce) mahi mahi fillets
Extra virgin olive oil
2 cups diced watermelon
½ cup finely diced tomato
½ cup finely diced white onion
¼ cup finely chopped cilantro
1 teaspoon finely chopped jalapeno
- Preheat the grill to medium-high heat. Lightly drizzle mahi mahi fillets with olive oil and sprinkle a pinch of salt and pepper on each fillet.
- Place fillets on the grill and cook for 3 minutes. Rotate the fish 45 degrees (quarter turn) and cook an additional 2 minutes. Flip the fish fillets over and repeat the cook 3 minutes, rotate 45 degrees, cook 2 additional minutes process.
- To make the pico de gallo, combine diced watermelon, tomatoes, white onion, cilantro and jalapeno in a bowl. Gently stir together.
- Serve mahi mahi fillets topped with a generous portion of pico de gallo.
NUTRITION PER SERVING: Calories: 263, Fat: 13.63g, Carbs: 8.38g, Fiber: 0.87g, Protein: 21.78g, Sugars: 5.65g, Sodium: 110mg
Wed, July 25, 2012
by Vanessa Maltin Weisbrod