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Grilled Mahi Mahi with Pineapple Green Rice

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  • Makes: 4 servings
  • Prep: 15 mins
  • Marinate: 15 mins
  • Cook: 20 mins

Grilled Mahi Mahi with Pineapple Green Rice



  1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Sprinkle fish with 1/4 teaspoon salt and the pepper. Place fish in a resealable plastic bag set in a shallow dish. In a small bowl combine 1/4 cup of the salsa verde, the mayonnaise, and lime juice. Add to bag. Seal bag and turn to coat. Marinate in the refrigerator 15 minutes.
  2. Meanwhile, in a medium saucepan, heat the oil over medium heat. Add onion, green pepper, and 1/2 teaspoon salt; cook for 2 minutes. Add the garlic; cook 30 seconds more. Stir in broth and the remaining 3/4 cup salsa verde; bring to boiling. Stir in uncooked rice. Reduce heat; cover and simmer for 20 to 25 minutes or until rice is tender.
  3. Remove pan from heat; remove lid. Cover pan with a clean kitchen towel; replace lid. Let stand for 5 minutes to let the towel absorb any excess moisture. Remove lid and towel. Add pineapple and cilantro, fluffing with a fork; keep warm.
  4. For a charcoal or gas grill, place fish on the greased rack of a covered grill directly over medium heat. Grill for 4 to 6 minutes per 1/2-inch thickness of fish or until fish begins to flake easily when tested with a fork. Serve fish with pineapple green rice, tomato wedges and lime wedges.

Nutrition Facts (Grilled Mahi Mahi with Pineapple Green Rice)

    Per serving:
  • 414 kcal cal.,
  • 11 g fat
  • (2 g sat. fat,
  • 6 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 85 mg chol.,
  • 1228 mg sodium,
  • 53 g carb.,
  • 4 g fiber,
  • 8 g sugar,
  • 26 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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