summertime, and the living will soon be easier. Fish are jumping, and the
barbeque is turned up high. Try this quick and healthy recipe on the first
balmy evening this season:
ripe avocado, cut into ¼– to ½-inch chunks
plum tomatoes, cut into ½-inch chunks
cup minced red onion
jalapeño pepper or Serrano chile, seeded and minced (wear gloves when
½ cup minced fresh cilantro
½ teaspoon (tsp) kosher salt
Combine all these ingredients
in a large (nonreactive) glass, glazed ceramic or stainless steel bowl; mix
gently with a spoon. Set aside. (Salsa can be prepared 1–2 hours before serving
if covered and stored in fridge.)
1½ pounds mahi mahi, cut into 4 equal
1 tablespoon extra-virgin olive oil
1 lime, juiced
½ tsp kosher salt
½ tsp freshly ground pepper
Using a large (nonreactive)
glass, glazed ceramic or stainless steel bowl, marinate fish with other entrée
ingredients for 20–30 minutes before grilling.
Grill fish over coals or on
grill, or cook under broiler for 6–8 minutes per
Serve cooked fish with salsa
on top. Makes four servings (one piece fish and 1/2 cup salsa per serving).
Per Serving: 284
calories; 12 grams (g) fat; 33 g protein; 12 g carbs; 5 g fiber; 3 g sugars;
125 milligrams (mg) cholesterol; 438 mg sodium; 49 mg calcium.
Source: March 2006 Health.
Diane Lofshult is a senior editor
of IDEA Fitness Journal.
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